Ginger-Chili Salmon with Charred Green Beans
Ingredients
- 4salmon fillets (6 ounces each, skin-on)
- 1 poundgreen beans
- 2 tablespoonfresh ginger
- 3 clovesgarlic
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonhoney
- ½ teaspoonred pepper flakes
- 2 tablespoonsesame oil
- 2 tablespoonvegetable oil
- 1lime
- 1 tablespoonsesame seeds
- 2scallions
Prep
- 01
Mince 2 tablespoons fresh ginger.
- 02
Mince 3 cloves garlic.
- 03
Trim green beans and cut them in half if very long.
- 04
Slice 2 scallions and set aside for garnish.
Method
- 01
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add green beans in a single layer and cook without stirring for 4 to 5 minutes until charred on one side. Toss, season with salt and pepper, and cook another 3 minutes until tender-crisp. Transfer to a plate.
- 02
In the same skillet, add remaining 1 tablespoon vegetable oil and 1 tablespoon sesame oil over medium heat. Add ginger and garlic; cook 30 seconds until fragrant.
- 03
Stir in soy sauce, rice vinegar, honey, and red pepper flakes. Simmer 1 minute.
- 04
Pat salmon fillets dry and place skin-side down in the sauce. Cook 4 to 5 minutes without moving. Carefully flip and cook 2 to 3 minutes more until the fish flakes easily with a fork.
- 05
Return green beans to the skillet and gently toss with the salmon and sauce. Drizzle with remaining 1 tablespoon sesame oil.
- 06
Divide salmon and green beans among plates. Drizzle with pan sauce and squeeze fresh lime juice over each serving. Garnish with sesame seeds and sliced scallions.
Spice Tips
For deeper heat, add 1/4 teaspoon cayenne pepper to the ginger-garlic mixture. For a smoky kick, substitute smoked paprika for half the red pepper flakes. A dash of Sriracha stirred into the sauce at the end adds tangy fire.
Make-ahead: prep all ingredients the morning of and store in containers. The sauce comes together in minutes. For less heat, use just a pinch of red pepper flakes.