Szechuan Salmon With Scallion Green Beans
By Sylvia Fountaine | Feasting at Home · feastingathome.com
30 min2
Pan-seared salmon and green beans glazed with a spiced Szechuan sauce, finished with sesame seeds.
Adjust▾
🌐Translate
⋯
| prepPreheat oven to 375°F / 190°C | |||||
| prepLine a sheet pan with parchment paper | |||||
| ½–1 teaspoon Szechuan peppercorns, toasted and ground | Whisk Szechuan sauce ingredients | Arrange salmon, beans, scallions & mushrooms, spoon half sauce over, toss | Bake 375°F / 190°C, 15–20 min, tossing veggies at 10 min | Heat thickened sauce, pour over salmon | Sprinkle sesame seeds, divide among bowls |
| 60 ml soy sauce | |||||
| 45 ml honey | |||||
| 15 ml sesame oil | |||||
| 15 ml rice wine vinegar | |||||
| 15 ml Chinese cooking wine (shaoxing) or mirin (optional) | |||||
| 3 garlic cloves, finely minced | |||||
| 10 g fresh ginger, finely minced | |||||
| 15 ml garlic chili paste | |||||
| ½ teaspoon Chinese five spice | |||||
| 340 g salmon (2 thick pieces) | |||||
| 10–12 oz / 280–340 g fresh green beans | |||||
| 3 scallions, split lengthwise and cut to length of green beans | |||||
| 6–8 shiitake mushrooms (optional) | |||||
| 1 teaspoon cornstarch | Whisk cornstarch into remaining sauce | ||||
| 1 tablespoon toasted sesame seeds | |||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free