Name: Soy-Glazed Salmon Bowls
Total time: 30 minutes
Yield: 4 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)

Two bowls in different hues of purple filled with cubes of soyglazed salmon atop white rice and alongside string beans...

Photograph by Elliott Jerome Brown Jr., Food Styling by Thu Buser, and Prop Styling by Christina Allen

There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here to help. In her series Speedy Does It, she shares whoa-worthy meals you can get on the table like *snaps fingers* that.

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. 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.

Recipe information

Total Time
30 minutes
Yield
4 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

Step 1
Whisk 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.
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.
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.
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.