Calling all salmon lovers! Here’s a good, nutritious, healthy, and best of all, quick dinner that’ll make you feel a bit self-righteous after all of the could-kick-yourself-moments-for-eating-too-much during the holidays. Five-Spice-Glazed Salmon with Sesame Green Beans came from the Make It Tonight series from Fine Cooking, and not only is it spot-on tasty, it’s such a cinch to prep and cook.
The ingredients, Chinese five-spice powder, honey, garlic and soy sauce create a tasty glaze for this simple salmon dish. Although some of you may think it a bit too powerful, the saltiness of the soy sauce and the spiciness of the Chinese five-spice and garlic balance the sweetness of the honey nicely. Preferring savory over sweet, I may slightly decrease the amount of honey next time; while you might want to lessen the Chinese five-spice—it’s all a matter of preference.
Broiling the green beans and salmon on the same baking sheet hands you a meal in minutes, and very few dishes to clean! But alas, our broiler in a word, stinks, so I decided to bake everything in a 425F degree oven instead. If your broiler works like it should, by all means follow the directions below, perhaps adding a minute or three. If however you are in the same boat with a sub-par broiler, do as I did, it’ll just take longer. In fact, plan on the total cooking time to be about 15 minutes; stirring the green beans after 7 minutes or so…
…Unless you are serving slender haricot verts (the store wasn’t carrying them at the time I shopped) and smaller salmon fillets. In that case, the cooking time may vary, so you’ll have to keep an eyeball on things. I cut our 1-pound piece of salmon into two pieces, which were larger than 6-ounce fillets listed below, so naturally they took longer.
- 1/4 cup honey
- 4 tsp. reduced-sodium soy sauce
- 1-1/2 tsp. five-spice powder
- 2 large cloves garlic, minced
- Four 6-oz. skin-on salmon fillets (preferably wild), pin bones and scales removed
- Nonstick 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 fillets 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 reposition 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.
By Ivy Manning from Fine Cooking