Wednesday, April 25, 2012

Five-Spice-Glazed Salmon With Sesame Green Beans

I liked this dish.  There are a few things I would have done differently.  The salmon was a bit overcooked but the green beans were perfect.  Next time, I would start the green beans 2-3 minutes earlier than the fish; say at the point where you toss the beans in the middle of the cooking, I would then add the fish.  I thought the glaze/marinade was great and loved the method of it. I didn't need a starch, but at least the boy did, so I made some rice and added the rest of of the spicy Korean dipping sauce to it.  It was pretty good. Cost of the meal $4.50 per person and I bought expensive wild salmon and french green beans.  I was a little light on the salmon, but 2 packages would have been way more than I needed.  Farmed salmon and regular green beans would have made this about half price per person.

Five-Spice-Glazed Salmon With Sesame Green Beans
1/4 c  honey
4 t  reduced-sodium soy sauce
1-1/2 tsp. five-spice powder
2    large cloves garlic,minced
4 Six-oz. skin-on salmon fillets (preferably wild),pin bones and scales removed
Nonstick cooking spray
1 lb slender green beans,trimmed
2 t  canola oil
1 t  Asian sesame oil
 Kosher salt and freshly ground black pepper
 2    Tbs. toasted sesame seeds
1 t  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

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