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square blue plate with pan-seared salmon, confetti rice, green beans and mint pesto

Seared Salmon & Chile Mint Pesto

with steamed rice and green beans

STARS

Marinate salmon fillets in a Southeast Asian-inspired cilantro pesto spiked with chile and mint. Serve over steamed coconut rice tossed with roasted red peppers and green beans. Because you can never have enough sauce, add more pesto on top.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 15 minutes
Active Time:  20 minutes
Ingredients

Marinated Salmon

  • 1 jalapeño, stem removed
  • 1 inch fresh ginger, peeled
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1 tablespoon fish sauce
  • 1 lime, juiced
  • 1/4 cup sliced almonds
  • 1/2 cup canola oil
  • 4 6-ounce salmon fillets

Coconut Rice

  • 2 cups basmati rice
  • 1 15-ounce can full-fat coconut milk
  • 2 ½ cups water
  • Salt and pepper to taste
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup roasted red peppers, chopped
  • Soy sauce, for serving, optional

Green Beans

  • 1 pound green beans, trimmed
Directions
1
In a blender, combine the jalapeño, ginger, garlic, salt, fish sauce, lime juice, almonds and canola oil until smooth. Cover the salmon in half the sauce and marinate for at least 1 hour. Reserve the remaining sauce for serving.
2
Preheat the oven to 350°F.
3
Add the rice, coconut milk, water, and a pinch of salt to a small saucepan. Bring to a simmer, cover, and simmer for 20 to 30 minutes, until the grains are tender and the liquid is absorbed. Stir in the cilantro and roasted red peppers.
4
Remove the salmon from the marinade and sprinkle with salt. Place on a baking sheet and roast for 12-15 minutes, until cooked through.
5
Bring a large pot of salted water to a boil for the green beans. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the green beans for 2-4 minutes, until bright green and crisp-tender, then immediately put them into the ice bath to stop cooking. Take them out of the ice bath after 1-2 minutes. 
6
To serve, divide the salmon, green beans and rice between plates. Drizzle with pesto and soy sauce for the rice, if you like.

Seared Salmon & Chile Mint Pesto

with steamed rice and green beans

STARS

Marinate salmon fillets in a Southeast Asian-inspired cilantro pesto spiked with chile and mint. Serve over steamed coconut rice tossed with roasted red peppers and green beans. Because you can never have enough sauce, add more pesto on top.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 15 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Marinated Salmon

  • 1 jalapeño, stem removed
  • 1 inch fresh ginger, peeled
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1 tablespoon fish sauce
  • 1 lime, juiced
  • 1/4 cup sliced almonds
  • 1/2 cup canola oil
  • 4 6-ounce salmon fillets

Coconut Rice

  • 2 cups basmati rice
  • 1 15-ounce can full-fat coconut milk
  • 2 ½ cups water
  • Salt and pepper to taste
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup roasted red peppers, chopped
  • Soy sauce, for serving, optional

Green Beans

  • 1 pound green beans, trimmed

Directions

1
In a blender, combine the jalapeño, ginger, garlic, salt, fish sauce, lime juice, almonds and canola oil until smooth. Cover the salmon in half the sauce and marinate for at least 1 hour. Reserve the remaining sauce for serving.
2
Preheat the oven to 350°F.
3
Add the rice, coconut milk, water, and a pinch of salt to a small saucepan. Bring to a simmer, cover, and simmer for 20 to 30 minutes, until the grains are tender and the liquid is absorbed. Stir in the cilantro and roasted red peppers.
4
Remove the salmon from the marinade and sprinkle with salt. Place on a baking sheet and roast for 12-15 minutes, until cooked through.
5
Bring a large pot of salted water to a boil for the green beans. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the green beans for 2-4 minutes, until bright green and crisp-tender, then immediately put them into the ice bath to stop cooking. Take them out of the ice bath after 1-2 minutes. 
6
To serve, divide the salmon, green beans and rice between plates. Drizzle with pesto and soy sauce for the rice, if you like.