Weeknight-ready bowl food at its best, this recipe marries saucy chunks of salmon with a fresh marinated salad made of blanched green beans and juicy cherry tomatoes.

Recipe information

• Total Time30 minutes
• Yield4 servings

Ingredients

1 1″ piece ginger, peeled, finely grated

1 garlic clove, finely grated

¼ cup unseasoned rice vinegar

3 Tbsp. extra-virgin olive oil, divided

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

12 oz. green beans, trimmed, halved crosswise

1 cup cherry tomatoes, halved

4 4 –6-oz. skinless salmon fillets or one 1–1½-lb. skinless salmon fillet, cut into 1″ pieces

3 Tbsp. soy sauce

2 Tbsp. honey

Steamed jasmine rice and sesame seeds (for serving)

Preparation

1. Step 1Whisk one 1″ piece ginger, peeled, finely grated, 1 garlic clove, finely grated, ¼ cup unseasoned rice vinegar, 2 Tbsp. extra-virgin olive oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl; set dressing aside.
2. Step 2
   Cook 12 oz. green beans, trimmed, halved crosswise, in a medium pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to reserved dressing. Add 1 cup cherry tomatoes, halved, and let sit, stirring occasionally.
3. Step 3
   Pat four 4 –6-oz. skinless salmon fillets or one 1–1½-lb. skinless salmon fillet, cut into 1″ pieces, dry and place in a medium bowl. Season with salt; toss to coat. Stir 3 Tbsp. soy sauce and 2 Tbsp. honey in a small bowl. Heat remaining 1 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until edges are opaque, about 2 minutes. Add soy sauce mixture; cook, tossing often, until salmon is coated and cooked through, 2–3 minutes.
4. Step 4
   Divide steamed jasmine rice among plates; top with salmon and glaze. Nestle beans and tomatoes alongside, spooning dressing over. Sprinkle with sesame seeds.

Notes

Cubing the salmon first makes cooking a breeze and increases its surface area to catch plenty of the sweet and savory glaze. Green beans can be blanched up to a day in advance. Pay dry then store in an airtight container in the fridge.