Soy-Glazed Salmon with Rice

🥘 Ingredients

• apricot jam
  2 tbsp
• butter
  1 tbsp
• cooking oil
  1 tbsp
• garlic powder
  ½ tsp
• green beans
  8 oz
• jasmine rice
  1 c
• korean chili flakes
  1 tsp
• mayonnaise
  3 tbsp
• mini cucumber
  2 pieces
• rice wine vinegar
  2 tsp
• salmon
  2 fillets
• scallions
  2 pieces
• sesame seeds
  1 tbsp
• sriracha
  1 tbsp
• sugar
  ½ tsp
• sweet soy glaze
  1 tbsp

🍳 Cookware

• baking sheet
• small bowl
• small pot
• small bowl

1. 

   1

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

   mini cucumber: 2 pieces, scallions: 2 pieces, green beans: 8 oz
2. 

   2

   In a small bowl , combine cucumber, rice wine vinegar , sugar , and a pinch of salt. Set aside to pickle.

   rice wine vinegar: 2 tsp, sugar: ½ tsp
3. 

   3

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add scallion whites; cook, stirring, until softened ⏱️ 1 minute . Add jasmine rice , water{1¼%cup}, and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   cooking oil: 1 tbsp, jasmine rice: 1 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 and season with a pinch of korean chili flakes . Toss green beans on empty side of sheet with a drizzle of oil, half the garlic powder , salt, pepper, and as many remaining chili flakes as you like. Roast on top rack ⏱️ 8 minutes .

   salmon: 2 fillets, sweet soy glaze: 1 tbsp, korean chili flakes: 1 tsp, garlic powder: ½ tsp
5. 

   5

   Meanwhile, in a second small bowl , combine mayonnaise , apricot jam , sriracha , remaining garlic powder, water{1%tsp}, and a pinch of salt.

   mayonnaise: 3 tbsp, apricot jam: 2 tbsp, sriracha: 1 tbsp
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 minutes . 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 ; 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.

   butter: 1 tbsp, sesame seeds: 1 tbsp