- 1 tablespoon minced garlic
- 1/2 teaspoon minced ginger
- 1/4 cup orange juice
- 5 tablespoons honey
- 2 tablespoons tamari
- 4-6 6-ounce skin-on salmon fillets
- 1 tablespoon olive oil
- 1 tablespoons butter
- Green onions, finely sliced, for garnish
- 1 tablespoon canola oil
- 1½ teaspoons sesame oil
- 1 pound fresh green beans, washed
- 1 tablespoon tamari sauce (recipe above)
- 1 tablespoon toasted sesame seeds
This was the second meal I prepared for my wife to wow her 20 years ago. I also love recreating this dish for my children because it's a quick fix and inexpensive for such a large family any night of the week and it also gives them the excitement of feeling they are eating out at a restaurant.
Technique tips: Pat salmon dry before searing to get crispy skin.
Swap option: Shrimp or chicken is a great alternative protein.
For the tamari sauce:
Combine the sauce ingredients together in separate bowl.
For the salmon:1.
Pat the salmon dry with paper towels. Heat in a 10-inch skillet over medium-high heat, preferably a cast-iron skillet, and add the oil and butter pan sear the salmon. Reduce heat to medium after searing the first side.2.
Cook the filets on both sides, working in batches, until browned, about 3-4 minutes per side.3.
Pour in the sauce blend and bring to a gentle boil over medium heat until reduced. Flip the salmon to coat in the sauce fully. Garnish with finely slice green onions.
For the sesame green beans:
Heat a large skillet or wok over medium heat. When hot, pour in canola and sesame oils, then place green beans into the skillet. Toss beans to coat with oil. Cook until the beans are bright green, about 8 minutes. Stir in tamari sauce; cover and turn heat off; let steam continue to soften for 2 minutes. Sprinkle with toasted sesame seeds.