Sesame Glazed Salmon and Green Beans

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  0.7 lbs Salmon
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  0.7 lbs Green Beans
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  3 tbsp Soy Sauce, Low Sodium
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  1 tbsp 1 Tbsp water ($0.00)
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  2 tbsp Mirin, Sweet Rice Wine
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  2 tbsp Brown sugar
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  0.5 tbsp Sesame Oil, Toasted
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  1 Garlic(3g)
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  1 Ginger, Fresh Root(85g)
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  1 tbsp Sesame seeds
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  1 tbsp Cornstarch

Instructions

1. 1In a small bowl, whisk together the soy sauce, mirin, brown sugar, sesame oil, garlic, ginger, sesame seeds, and cornstarch until the cornstarch is fully dissolved.
2. 2Pat the salmon dry with paper towels, remove any pin bones, and cut into 3 equal pieces. Place the salmon in a zip-top bag, pour half the marinade over it, seal, and refrigerate for 15 minutes. Reserve the remaining marinade.
3. 3While the salmon marinates, snap off the stem ends of the green beans and cut any long beans in half. Rinse in a colander, then add to a medium pot covered with water. Bring to a boil over high heat and cook 3–4 minutes until bright green and just tender. Drain and set aside.
4. 4Lightly coat a non-stick skillet with cooking spray and heat over medium-high heat until shimmering. Remove the salmon from the marinade, letting excess drip off, and place skin-side up in the skillet. Cook 3–4 minutes until the bottom is golden brown and releases easily, then flip and cook the other side 2–3 minutes until the internal temperature reaches 145°F and the glaze is deep brown.
5. 5Transfer the cooked salmon to a plate. Add the drained green beans and reserved marinade to the same skillet over medium heat. Sauté 2–3 minutes, stirring gently, until the sauce thickens into a shiny glaze that coats the beans.
6. 6Divide the glazed green beans evenly among 3 airtight containers while hot, then top each with one salmon fillet.
7. 7Cool to room temperature, cover, and refrigerate up to 4 days.