GINGER-GLAZED SALMON
ACTIVE: 15 min l TOTAL: 45 min l SERVES: 4¼ cup extra-virgin olive oil,
plus more for the skillet
3 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon minced fresh ginger
1 tablespoon pure maple syrup
1 tablespoon Chinese mustard
1 tablespoon Sriracha
2 cloves garlic, minced
4 6- to 7-ounce skin-on salmon fillets
1 bunch scallions, chopped
Sesame seeds, for topping- Combine the olive oil, soy sauce, sesame
oil, ginger, maple syrup, Chinese mustard,
Sriracha and garlic in a large bowl. Pour
one-third of the mixture into a small bowl
and reserve. Add the salmon fillets to the
large bowl. Cover and let marinate in
the refrigerator for 30 minutes. - Heat a large nonstick skillet over
medium-high heat. Add a drizzle of olive oil
to coat the skillet. Add the salmon skin-side
down and cook until crispy, 5 minutes,
lowering the heat if the glaze starts to get
too dark in the pan. Baste the flesh side with
the reserved marinade. Flip and cook until the
salmon is cooked through and the flesh side
is golden brown, 3 to 4 more minutes.
Transfer to a platter and top with the
chopped scallions and sesame seeds.
GREEN BEANS WITH
MAGIC SAUCE
ACTIVE: 15 min l TOTAL: 15 min l SERVES: 4½ tablespoon extra-virgin olive oil
1½ pounds green beans, trimmed
Kosher salt
3 tablespoons soy sauce
3 tablespoons tahini
2 tablespoons honey
1 tablespoon toasted sesame oil
Pinch of red pepper flakes
2 cloves garlic, minced- Heat the olive oil in a large saucepan
over medium heat. Add the green beans
and sauté until just tender, 5 to 7 minutes.
Season lightly with salt to taste and
remove from the heat. - Combine the soy sauce, tahini, honey,
sesame oil, red pepper flakes and garlic
in a small bowl and mix until thoroughly
combined. Drizzle over the green beans
and lightly toss to combine.
“The bright zinginess
of ginger is delicious
in this marinade!”
—Molly Yehweekend
cookingMARCH 2020 ●FOOD NETWORK MAGAZINE 69