Sweet Soy Caramel Salmon

🥘 Ingredients

• basmati rice
  1 c
• black pepper
• butter
  4 tbsp
• chili flakes
  1 tsp
• coconut milk
  2 unit
• cooking oil
  1 tsp
• garlic-ginger scallion paste
  4 oz
• green beans
  12 oz
• peanuts
  1 oz
• salmon
  20 oz
• salt
• soy sauce
  2 tbsp
• sugar
  6 tbsp
• water
  3 tbsp

🍳 Cookware

• small pot
• paper towel
• baking sheet
• small pot
• whisk

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Trim green beans if necessary. In a small pot , combine basmati rice , coconut milk , water (4 TBSP for 4), and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   green beans: 12 oz, basmati rice: 1 c, coconut milk: 2 unit, water: 2 tbsp, salt
2. 

   2

   Meanwhile, pat salmon dry with paper towel . Season with salt and black pepper , then place skin sides down on one side of a baking sheet . Toss green beans on empty side of same sheet with a drizzle of cooking oil , salt , and black pepper . (For 4 servings, spread salmon out across entire sheet; toss green beans on a separate baking sheet.) Roast on top rack until green beans are browned and tender and salmon is cooked through, 12-15 minutes ⏱️ 15 minutes . (For 4, roast salmon on top rack and green beans on middle rack.)

   salmon: 20 oz, salt, black pepper, cooking oil: 1 tsp, salt, black pepper
3. 

   3

   Meanwhile, in a second small pot , whisk sugar and water with a whisk over medium heat until combined (use 6 TBSP sugar and 2 TBSP water for 4 servings). Once mixture begins to bubble, cook, whisking occasionally, until mixture darkens slightly (it should be light tan in color) and coats the back of a metal spoon, 3-4 minutes ⏱️ 4 minutes . Reduce heat to low. Whisk in half the soy sauce and 2 TBSP butter until butter melts (use all the soy sauce and 4 TBSP butter for 4). TIP: If mixture begins to clump, continue stirring over low heat until smooth. Turn off heat, then season with as many chili flakes as you like (we used 1/4 tsp). Set aside until ready to serve, stirring occasionally.

   sugar: 6 tbsp, water: 1 tbsp, soy sauce: 2 tbsp, butter: 4 tbsp, chili flakes: 1 tsp
4. 

   4

   Fluff coconut rice with a fork. Roughly chop peanuts . Divide coconut rice, green beans, and salmon between plates. Top green beans with peanuts. Drizzle salmon with sweet soy caramel and top with as much garlic-ginger scallion paste as you like. Serve. TIP: For easy cleanup, fill pot used for sweet soy caramel with water; bring to a boil, then immediately drain and discard liquid. Any caramel residue that remains in the pot can be cleaned with hot, soapy water.

   peanuts: 1 oz, garlic-ginger scallion paste: 4 oz