Chili-Crisp Salmon with Charred Green Beans
Ingredients
- 4 pieces (6 oz each)salmon fillets (skin-on)
- 1 poundgreen beans
- 3 tablespoonolive oil
- 4 clovesgarlic
- 2 tablespoonchili oil or crispy chili oil (like Lao Gan Ma)
- 1 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- ½ teaspoonsesame oil
- ½ teaspoonhoney
- ¼ teaspoonred pepper flakes
- 1 wholelime
- ·salt
- ·black pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Trim the ends off 1 pound green beans.
Method
- 01
Pat salmon fillets dry with paper towels and season both sides with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, place salmon skin-side down and cook for 4–5 minutes until the skin crisps. Flip and cook another 2–3 minutes until just cooked through. Transfer to a plate.
- 03
In the same skillet, add remaining 1 tablespoon olive oil and the minced garlic; cook for 30 seconds until fragrant.
- 04
Add green beans, increase heat to high, and cook for 4–5 minutes, tossing occasionally, until they're charred and tender-crisp. Season with salt and pepper.
- 05
Whisk together chili oil, soy sauce, rice vinegar, sesame oil, honey, and red pepper flakes in a small bowl.
- 06
Return salmon to the skillet. Drizzle the chili-soy glaze over everything and toss gently to coat.
- 07
Squeeze lime over the dish and serve immediately.
Spice Tips
The chili oil provides the backbone of heat here. If you want more fire, add a pinch of cayenne or extra red pepper flakes to the glaze. For less spice, use regular oil and skip the red pepper flakes. Fresh ginger (a teaspoon of minced) brightens the finish if you have it on hand.