Honey Salmon with Ginger Scallion Sauce

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  4 Salmon(1584g)
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  2 tbsp Honey
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  fine sea salt and freshly-ground black pepper
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  12 oz Green Beans
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  2 Lime(134g)
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  4 cup Rice, Brown, Long-Grain
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  0.5 cup Avocado oil
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  75 g Green Onion (Scallion)
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  2 tbsp Ginger, Fresh Root
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  2 Garlic(6g)
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  1 tbsp Soy Sauce, Low Sodium

Instructions

1. 1Cook the brown rice according to package directions, then set aside and keep warm.
2. 2While the rice cooks, mince the fresh ginger and garlic, then separate the white and green parts of the scallions and chop them separately; set all aside.
3. 3Pat the salmon filets dry with paper towels. In a small bowl, whisk together the soy sauce and honey until combined, then brush the mixture evenly over the top of the salmon filets.
4. 4Heat the avocado oil in a large skillet over medium-high heat for 2–3 minutes until shimmering and a small piece of scallion sizzles vigorously when dropped in. Add the salmon skin-side up and cook for 5–7 minutes until the flesh is opaque and flakes easily, or until internal temperature reaches 135°F (it will continue cooking slightly as it rests). Transfer the salmon to a plate.
5. 5In the same skillet over medium-high heat, add the green beans with a pinch of salt and cook for 4–6 minutes, stirring occasionally, until tender-crisp and lightly browned.
6. 6Heat the avocado oil in a small saucepan over medium-high heat for 1–2 minutes until tiny bubbles form around the sides. Place the white parts of the scallions, ginger, and garlic in a heat-proof bowl, then carefully pour the hot oil over the mixture (it will sizzle and sputter). Stir gently to combine, then add the soy sauce and green parts of the scallions; stir well and taste to adjust seasoning.
7. 7Divide the brown rice evenly into 4 airtight containers while hot. Top each portion with salmon and green beans, then drizzle with ginger scallion sauce.
8. 8Squeeze fresh lime juice over each bowl before serving, and store containers in the refrigerator for up to 4 days.