Sweet & Spicy Salmon w/Green Beans
Sweet & Spicy Salmon w/Green Beans

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, sweet & spicy salmon w/green beans. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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Sweet & Spicy Salmon w/Green Beans is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Sweet & Spicy Salmon w/Green Beans is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook sweet & spicy salmon w/green beans using 8 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Sweet & Spicy Salmon w/Green Beans:
  1. Get Green Beans
  2. Take Salmon Filet
  3. Take Go·ju·chang
  4. Get Honey
  5. Get Rice Wine Vinegar
  6. Make ready Pickled Ginger
  7. Take Olive Oil
  8. Prepare Salt & Pepper
Instructions to make Sweet & Spicy Salmon w/Green Beans:
  1. I trimmed the green beans and place them on foil with a little olive oil, salt & pepper, and then placed the salmon on top.
  2. This would have been fine just like this but I wanted something a little more flavorful so I looked around to see what I had. I found a bottle of go·ju·chang sauce and decided I was going to use that but I didn't want it that spicy so I made a sauce with it. I mixed in rice wine vinegar, honey, and some liquid from a jar of pickled ginger.
  3. I spooned some over the salmon and green beans and then sealed the foil tightly. I baked in the oven at 400° for 20 minutes and done! * Note: It doesn't take a lot of sauce to cook with. You don't want the beans and Salmon to boil. I'd say no more than a tablespoon. - - I plated it up and drizzled a little more sauce over the top. - - This was absolutely delicious and super easy. I served it up with a few small tomatoes and pickled ginger.

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