1/4 cup honey
4 tsp. reduced-sodium soy sauce
1 1/2 tsp five-spice powder
2 large cloves garlic, minced
4 6-oz skin-on salmon filets
Non-stick cooking spray
1 lb slender green beans, trimmed
2 tsp canola oil
1 tsp Asian sesame oil
Kosher salt and freshly ground black pepper
2 Tbs toasted sesame seeds
1 tsp lemon juice
In a small bowl, whisk the honey, soy sauce, five-spice powder and garlic. Put the salmon skin side down on a large plate and pour the honey mixture over it. Flip the filets so they are skin-side up. Let the fish marinate for 15 minutes at room temperature.
Position a rack 6 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil and coat with cooking spray.
In a large bowl, toss the green beans with the canola and sesame oils. Arrange the beans on one half of the prepared baking sheet and season with salt and pepper. Arrange the salmon skin side down on the other half of the baking sheet. Brush the salmon with any remaining marinade from the plate.
Broil the salmon and green beans for 3 minutes. Remove the pan from the oven, toss the green beans with tongs, and position the salmon pieces as needed so that they cook evenly. Continue to broil until the salmon is just cooked through and the beans are crisp-tender, 2 to 3 minutes. Toss the green beans with the sesame seeds and lemon juice and serve.
Serves 4, brought to you by Fine Cooking!
This looks super good! I think I want some of this! I might try it with Roasted Asparagus.
This was delicious and most importantly, super quick and easy to make! Much better than anything from a Chinese restaurant.
Thanks so much! Please share more food pairings.
I am so surprised that you use canola oil. Would substituting with Olive oil screw the recipe up?
Don’t be! Organic canola oil is damn near the perfect cooking oil.
Olive oil wouldn’t totally ruin the recipe (don’t use extra virgin), but I’d say that toasted sesame oil might be a better option as far as flavor pairings go.
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