Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 ounces $14.99
• Fresh Bagged Green Beans

  8 ounces $2.19
• Nishiki® Premium Medium Grain Rice

  1/2 cup dry $13.29
• Water

  3/4 cup
• Organic Ginger Root

  2 teaspoons grated $3.99
• Garlic

  1 clove $0.79
• Green Onions

  1 green onion $1.19
• Low-sodium soy sauce

  2 tablespoons
• Rice vinegar

  1 tablespoon
• Honey

  2 teaspoons
• Neutral cooking oil

  2 teaspoons
• Toasted sesame oil

  1 teaspoon
• Sesame seeds

  1 teaspoon

Instructions

1. Trim 8 ounces green beans; thinly slice 1 green onion; grate 2 teaspoons ginger; mince 1 garlic clove; pat 12 ounces salmon dry and cut it into two equal portions.
2. Combine 1/2 cup dry rice and 3/4 cup water in a small saucepan. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes; remove from the heat and let stand, covered, for 10 minutes.
3. While the rice cooks, whisk 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey, 2 teaspoons grated ginger, and 1 minced garlic clove in a small bowl.
4. Heat 1 teaspoon neutral cooking oil in a large skillet over medium-high heat. Add 8 ounces trimmed green beans and cook for 6–8 minutes, stirring occasionally, until crisp-tender and blistered; toss with 1 teaspoon toasted sesame oil, then transfer to a plate.
5. Return the skillet to medium-high heat and add 1 teaspoon neutral cooking oil. Place 12 ounces portioned salmon in the skillet, skin-side down if applicable, and sear for 4 minutes; turn, cook for 2 minutes, then pour in all the prepared glaze and simmer for 1–2 minutes, spooning it over the fish, until the thickest part reaches 145°F.
6. Fluff the cooked rice and divide all cooked components between 2 shallow bowls. Spoon the pan glaze over the bowls, then garnish with 1 sliced green onion and 1 teaspoon sesame seeds total.