There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here to help. In her series Speedy Does It, she shares whoa-worthy meals you can get on the table like *snaps fingers* that.
Weeknight-ready bowl food at its best, this recipe marries saucy chunks of salmon with a fresh marinated salad made of blanched green beans and juicy cherry tomatoes. Cubing the salmon first makes cooking a breeze and increases its surface area to catch plenty of the sweet and savory glaze. Green beans can be blanched up to a day in advance. Pay dry then store in an airtight container in the fridge.
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Whisk one 1" piece ginger, peeled, finely grated, 1 garlic clove, finely grated, ¼ cup unseasoned rice vinegar, 2 Tbsp. extra-virgin olive oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl; set dressing aside.
Step 2
Cook 12 oz. green beans, trimmed, halved crosswise, in a medium pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to reserved dressing. Add 1 cup cherry tomatoes, halved, and let sit, stirring occasionally.
Step 3
Pat four 4 –6-oz. skinless salmon fillets or one 1–1½-lb. skinless salmon fillet, cut into 1" pieces, dry and place in a medium bowl. Season with salt; toss to coat. Stir 3 Tbsp. soy sauce and 2 Tbsp. honey in a small bowl. Heat remaining 1 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until edges are opaque, about 2 minutes. Add soy sauce mixture; cook, tossing often, until salmon is coated and cooked through, 2–3 minutes.
Step 4
Divide steamed jasmine rice among plates; top with salmon and glaze. Nestle beans and tomatoes alongside, spooning dressing over. Sprinkle with sesame seeds.
Recipe notes
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