Wasabi Zinger Salmon

🥘 Ingredients

• butter
  1 tbsp
• green beans
  12 oz
• jasmine rice
  1 c
• lime
  2 unit
• pepper
• salt
• sesame seeds
  2 tbsp
• skin-on salmon
  20 oz
• sour cream
  1/2 c
• vegetable oil
  2 tbsp
• veggie stock concentrate
  2 unit
• wasabi paste
  2 tsp
• water
  1 c

🍳 Cookware

• small pot
• small bowl
• large pan
• paper towel
• large bowl

1. 

   1

   Bring water and veggie stock concentrate to a boil in a small pot . Once boiling, add jasmine rice . Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about ⏱️ 15 minutes . Keep covered off heat until meal is ready.

   water: 1 c, veggie stock concentrate: 2 unit, jasmine rice: 1 c
2. 

   2

   Wash and dry all produce except green beans. Zest lime , then cut into wedges.

   lime: 2 unit
3. 

   3

   In a small bowl , stir together sour cream , ½ tsp lime zest, a squeeze of lime juice, and wasabi paste (to taste— start with a pinch and add more from there). Season with salt and pepper . TIP: Give the crema a taste and adjust with more lime zest, lime juice, or wasabi paste as needed.

   sour cream: 1/2 c, wasabi paste: 2 tsp, salt, pepper
4. 

   4

   Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Pat skin-on salmon dry with a paper towel and season all over with salt and pepper. Add to pan skin-side down. Cook until skin is crisp and flesh is almost cooked, ⏱️ 5-7 minutes . Flip and cook on other side to desired doneness, ⏱️ 1-2 minutes more. Remove from pan and set aside.

   vegetable oil: 2 tbsp, skin-on salmon: 20 oz
5. 

   5

   Pierce a bag of green beans with a fork and place on a microwave-safe plate. Microwave on high for ⏱️ 3-4 minutes or until beans are tender. Carefully remove beans from bag and transfer to a large bowl along with a drizzle of oil. Toss to coat beans, then add sesame seeds and toss again. Season with salt and pepper.

   green beans: 12 oz, sesame seeds: 2 tbsp
6. 

   6

   Fluff rice with a fork, then stir in butter . Season with salt and pepper. Divide rice and green beans between plates. Arrange salmon on top of rice, then dollop with crema. Serve with any remaining lime wedges on the side.

   butter: 1 tbsp