As promised, I am sharing one of most frequently cooked salmon recipes today, Fine Cooking’s Five-Spice-Glazed Salmon with Sesame Green Beans. My sister-in-law shared this recipe with me several years ago, and it has been in our regular rotation ever since! It has relatively few ingredients, and I love that you cook the salmon and the green beans with the same method. An added bonus is that I enjoy this just as much the next day straight out of the fridge as I do when it is hot, making it a perfect lunch option.
In terms of recipe adjustments, we tend to cook the green beans for about 7-8 minutes before adding the salmon, since we like the beans more done and the salmon less done, but you can play with the timing to suit your own personal preferences. Putting the salmon and beans on two pans or separating them from each other with tinfoil can help on case you need to take one item out before the other is cooked to your liking.
I pretty much always serve this with last week’s Oven Baked Rice Pilaf. I cook that first and let it sit covered on the counter and it is still piping hot by the time the salmon and beans are finished.
In terms of easy, weeknight meals, I think this one is a winner. Most of the time I even forget the extra honey drizzle and the sesame seeds on the beans and it is still delicious.
There aren’t a lot of ingredients in this one, so make sure to get the five-spice powder and high quality toasted sesame oil. It really makes a difference.
I am realizing that all my salmon photos look very similar, but I promise this one has a unique taste that is different from the others. 😉
