Sweet Paprika Roasted Salmon with Garlic-Ginger Rice & Yuzu

• portions: 4 servings
• temps total: 35 minutes

Ingrédients

4 Skin-On Salmon Fillets

1 cup Long Grain White Rice

¾ lb Green Beans

2 cloves Garlic

1 Piece Ginger

1 Tbsp Sesame Oil

1 Tbsp Light Brown Sugar

¼ cup Mayonnaise

2 Tbsps Yuzu Kosho

2 Tbsps Rice Vinegar

1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)

Instructions

1 Prepare the ingredients Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Peel and roughly chop 2 cloves of garlic. Cut off and discard any stem ends from the green beans. In a bowl, combine the mayonnaise and as much of the yuzu kosho as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. In a separate bowl, combine the togarashi and sugar; season with salt and pepper.

2 Cook the rice Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped ginger and chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the vinegar.

3 Prepare the fish & green beans Meanwhile, line a sheet pan with foil. Lightly coat one side the foil with a drizzle of olive oil. Transfer half the yuzu mayo to a separate bowl and set aside for serving. Pat the fish dry with paper towels; season with salt and pepper on both sides. Place on the oiled portion of the sheet pan, skin side down. Evenly top with the remaining yuzu mayo and togarashi sugar. Drizzle with olive oil. Place the green beans on the other side of the sheet pan. Drizzle with the sesame oil; season with salt and pepper. Stir to coat and arrange in an even layer.

4 Roast the fish & serve your dish Roast the prepared fish and green beans 10 to 13 minutes, or until the green beans are tender when pierced with a fork and the fish is browned and cooked through.* Serve the roasted fish with the cooked rice and roasted green beans. Top the fish with the reserved yuzu mayo. Enjoy! *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

1 Prepare the ingredients Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Peel and roughly chop 2 cloves of garlic. Cut off and discard any stem ends from the green beans. In a bowl, combine the mayonnaise and as much of the yuzu kosho as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. In a separate bowl, combine the togarashi and sugar; season with salt and pepper.

2 Cook the rice Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped ginger and chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the vinegar.

3 Prepare the fish & green beans Meanwhile, line a sheet pan with foil. Lightly coat one side the foil with a drizzle of olive oil. Transfer half the yuzu mayo to a separate bowl and set aside for serving. Pat the fish dry with paper towels; season with salt and pepper on both sides. Place on the oiled portion of the sheet pan, skin side down. Evenly top with the remaining yuzu mayo and togarashi sugar. Drizzle with olive oil. Place the green beans on the other side of the sheet pan. Drizzle with the sesame oil; season with salt and pepper. Stir to coat and arrange in an even layer.

4 Roast the fish & serve your dish Roast the prepared fish and green beans 10 to 13 minutes, or until the green beans are tender when pierced with a fork and the fish is browned and cooked through.* Serve the roasted fish with the cooked rice and roasted green beans. Top the fish with the reserved yuzu mayo. Enjoy! *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Nutrition

• Calories: 690