Sheet Pan Teriyaki Salmon with Cauliflower Rice and Sesame Green Beans
Equipment
- Blender (optional)
- 10 inch skillet or saucepan
- Half rimmed sheet pan
Ingredients
- ⅓ cup soy sauce
- ¼ cup plus 1 tablespoon neutral cooking oil
- 1 navel orange juiced (about 1/3 cup orange juice)
- ¼ cup maple syrup
- 1 large garlic clove
- ½- inch piece fresh ginger peeled
- 2 to 4 4 to 6 ounce skin-on salmon filets (see notes for chicken substitutions)
- 16 ounces 1 pound cauliflower rice
- Kosher salt
- 16 ounces 1 pound green beans
- 2 tablespoons sesame oil
- 2 teaspoons sesame seeds
- 3 tablespoons water
- 2 tablespoons cornstarch or 4 tablespoons tapioca or arrowroot starch
- Cilantro for garnish
Instructions
- To make the teriyaki sauce: blend together ⅓ cup soy sauce, ¼ cup neutral cooking oil, the juice of 1 orange, ¼ cup maple syrup, 1 garlic clove, and ½ inch of peeled ginger until smooth.
- No blender? Mince or grate the garlic and ginger, then whisk everything together.
- Pour the mixture into a saucepan or skillet. Add the salmon, skin-side-up, to the marinade. Do not put the skillet over heat, we’re just marinating the salmon in there!
- Preheat oven to 450°F
- Add the cauliflower rice to a rimmed half baking sheet and stir in 1 tablespoons neutral cooking oil, 2 tablespoons of the marinade, and a big pinch of salt. Toss to coat, then spread into an even layer over half of the baking sheet. Toss 16 ounces green beans, 2 tablespoons sesame oil, 1 teaspoon sesame seeds and ½ teaspoon kosher salt. Spread into as an even a layer as possible over the second half of the baking sheet.
- Bake for 10 minutes.
- Remove sheet-pan from the oven. Raise the heat to broil. Stir the vegetables, keeping them separate, then lay evenly again. Create two spaces where the salmon can fit and place it on the sheet-pan skin-side up, not touching the other filets.
- Return sheet-pan to the top rung of the oven and broil for 5 to 8 more minutes, depending on doneness preference. I like my salmon medium-rare (125°F), so I roast it for 8 minutes. Medium: 135°F, well-done: 145°F.
- While the salmon is roasting, bring the marinade to a boil over medium-high heat.
- In a small bowl, stir together 3 tablespoons of water and 2 tablespoons of cornstarch. Stir HALF of the cornstarch slurry into the boiling sauce and cook until thickened to your liking - this happens very quickly, just 30 seconds or so! Add more of the cornstarch slurry if you need it. Stir in 1 teaspoon sesame seeds.
- Serve the salmon and green beans atop the cauliflower rice, drizzled with lots of teriyaki sauce. Garnish with sesame seeds and cilantro.
Notes
Notes:
Good subs for salmon: Halibut, swordfish, or sea bass! Broil the same way even though they don’t have skin. Shrimp! Broil for 1 minute, flip, broil 1 more minute. Bone-in skin-on chicken breasts: add the chicken breasts to the sheet pan from the beginning, and roast for 15 minutes. Check temperature and remove chicken once it reaches 160°F. Broil everything at the end if desired to char the beans and crisp up the chicken skin. Boneless skinless chicken breasts: Cook the cauliflower rice and beans for 5 minutes, then add the chicken breasts and cook for an additional 15 minutes. Check for an internal temp of 165°F. Boneless skinless chicken thighs: add the chicken thighs to the sheet pan from the beginning, and roast for 15 minutes. Check temperature and remove chicken once it reaches 160°F. Broil everything at the end if desired to char the beans and crisp up the chicken skin. Good subs for green beans: Snap peas, snow peas, asparagus, broccoli.
Good subs for salmon: Halibut, swordfish, or sea bass! Broil the same way even though they don’t have skin. Shrimp! Broil for 1 minute, flip, broil 1 more minute. Bone-in skin-on chicken breasts: add the chicken breasts to the sheet pan from the beginning, and roast for 15 minutes. Check temperature and remove chicken once it reaches 160°F. Broil everything at the end if desired to char the beans and crisp up the chicken skin. Boneless skinless chicken breasts: Cook the cauliflower rice and beans for 5 minutes, then add the chicken breasts and cook for an additional 15 minutes. Check for an internal temp of 165°F. Boneless skinless chicken thighs: add the chicken thighs to the sheet pan from the beginning, and roast for 15 minutes. Check temperature and remove chicken once it reaches 160°F. Broil everything at the end if desired to char the beans and crisp up the chicken skin. Good subs for green beans: Snap peas, snow peas, asparagus, broccoli.