Honey Chili Crisp–Crusted Salmon

🥘 Ingredients

• apricot jam
  2 tbsp
• black pepper
  ½ tsp
• chili crisp
  3 tbsp
• cooking oil
  2 tbsp
• garlic powder
  1 tsp
• green beans
  12 oz
• honey
  1 tbsp
• jasmine rice
  ½ cup
• mayonnaise
  3 tbsp
• panko breadcrumbs
  ½ cup
• salmon fillets
  12 oz
• salt
  1 tsp
• sriracha
  1 tsp

🍳 Cookware

• small pot
• small bowl
• small bowl

1. 

   1

   In a small pot , combine jasmine rice , 1¼%cup water, and a big pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes to ⏱️ 18 minutes .

   jasmine rice: ½ cup, salt: 1 tsp
2. 

   2

   Preheat oven to 400°F. Toss green beans with cooking oil , salt, and black pepper . Pat salmon fillets dry and coat with honey and half the garlic powder . Season with salt and pepper.

   green beans: 12 oz, cooking oil: 2 tbsp, black pepper: ½ tsp, salmon fillets: 12 oz, honey: 1 tbsp, garlic powder: 1 tsp
3. 

   3

   In a small bowl , combine panko breadcrumbs and half the chili crisp .

   panko breadcrumbs: ½ cup, chili crisp: 3 tbsp
4. 

   4

   Top salmon with panko mixture. Roast on top rack until salmon is browned and cooked through and green beans are tender ⏱️ 8 minutes to ⏱️ 10 minutes .
5. 

   5

   Meanwhile, in a second small bowl , combine mayonnaise , apricot jam , sriracha , and remaining garlic powder. Add water 1%tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.

   mayonnaise: 3 tbsp, apricot jam: 2 tbsp, sriracha: 1 tsp
6. 

   6

   Fluff rice with a fork. Divide between plates and top with salmon, green beans, and firecracker sauce.