Soy-Glazed Salmon with Rice

🥘 Ingredients

• Korean chili flakes
  2 tsp
• apricot jam
  2 unit
• butter
  2 tbsp
• cooking oil
  1 tbsp
• garlic powder
  2 tsp
• green beans
  12 oz
• jasmine rice
  1.5 c
• mayonnaise
  1/2 c
• mini cucumber
  2 unit
• pepper
• rice wine vinegar
  3.333 tbsp
• salmon
  20 oz
• salt
• scallions
  2 unit
• sesame seeds
  1 tbsp
• sriracha
  2 tsp
• sugar
  1 tsp
• sweet soy glaze
  1/2 c

🍳 Cookware

• baking sheet
• aluminum foil
• small bowl
• small pot
• paper towels
• baking sheet
• small bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Line a baking sheet with aluminum foil and lightly oil with cooking oil . Wash and dry produce. Halve mini cucumber lengthwise; thinly slice crosswise into half-moons. Trim and thinly slice scallions , separating whites from greens. Trim green beans if necessary.

   cooking oil: 1 tbsp, mini cucumber: 2 unit, scallions: 2 unit, green beans: 12 oz
2. 

   2

   In a small bowl , combine cucumber, rice wine vinegar , sugar (use 1/2 tsp for 2 servings, 1 tsp for 4 servings), and a pinch of salt . Set aside to pickle.

   rice wine vinegar: 3.333 tbsp, sugar: 1 tsp, salt
3. 

   3

   Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring, until softened, 1 minute. Add jasmine rice , 1 1/4 cups water (2 1/4 cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c
4. 

   4

   Pat salmon dry with paper towels . Place skin sides down on one side of prepared baking sheet ; brush tops with half the sweet soy glaze (you'll use the rest in Step 6) and season with a pinch of Korean chili flakes . (For 4 servings, arrange salmon across entire sheet.) Toss green beans on empty side of sheet with a drizzle of oil, half the garlic powder (you'll use the rest in the next step), salt, pepper , and as many remaining chili flakes as you like. (For 4, use a second baking sheet.) Roast on top rack for ⏱️ 8 minutes . (For 4, roast green beans on top rack and salmon on middle rack.)

   salmon: 20 oz, sweet soy glaze: 1/2 c, Korean chili flakes: 2 tsp, garlic powder: 2 tsp, pepper
5. 

   5

   Meanwhile, in a second small bowl , combine mayonnaise , apricot jam , sriracha , remaining garlic powder, 1 tsp water (2 tsp for 4 servings), and a pinch of salt.

   mayonnaise: 1/2 c, apricot jam: 2 unit, sriracha: 2 tsp
6. 

   6

   Once salmon has roasted for 8 minutes, remove sheet from oven; carefully brush salmon with remaining sweet soy glaze. Return to oven and roast until glaze is tacky, salmon is cooked through, and green beans are tender, 2-4 minutes more. TIP: If salmon is done before green beans, remove from sheet and continue roasting green beans.
7. 

   7

   Fluff rice with a fork; stir in half the scallion greens and butter (use 1 TBSP for 2 servings, 2 TBSP for 4 servings); season with salt and pepper. Divide rice between bowls. Top with salmon, green beans, and pickled cucumber (draining first). Drizzle salmon and green beans with aioli; sprinkle bowls with remaining scallion greens and as many sesame seeds as you like. Serve. Salmon is fully cooked when internal temperature reaches 145 degrees.

   butter: 2 tbsp, sesame seeds: 1 tbsp