Baked Asian Salmon Foil Packets with Sichuan Green Beans
Serves 4
Adapted and modified from Damn Delicious and Once Upon a Chef
¼ cup honey
3-4 cloves garlic, minced, plus 3-4 cloves for green beans
2 tablespoons soy sauce, plus 3 tablespoons for green beans
1 tablespoon rice vinegar
1 tablespoon sesame seed oil, plus 1 teaspoon for green beans
1-2 tablespoons fresh ginger, zested, plus 1-2 tablespoons for green beans
1 teaspoon gochujang or sriracha (optional)
Fresh ground pepper, to taste
3 tablespoons water
1½ tablespoons dry sherry
2 teaspoons fresh ground Sichuan peppercorns (optional)
1 teaspoon sugar
½ teaspoon cornstarch
½ teaspoon red pepper flakes
1 pound salmon
2½ tablespoons olive oil
1 pound green beans, ends trimmed (thinner beans are better, so if your beans are thicker or longer, cut them in half first)
7 ounces baby Bella mushrooms
2-3 green onions, thinly sliced, for garnish
Sesame seeds, for garnish
Rice, for serving
Preheat oven to 375°F.
In a small bowl, whisk together the honey, garlic, soy sauce, rice vinegar, sesame seed oil, ginger, gochujang or sriracha, if using, and pepper, to taste. Adjust seasoning to your liking. Set aside.
In a separate small bowl, combine the remaining 3 tablespoons of soy sauce, 3 tablespoons of water, dry sherry, ground Sichuan peppercorns, remaining 1 teaspoon of sesame seed oil, sugar, cornstarch, and red pepper flakes. Mix together well. Set aside.
Get a piece of aluminum foil and place it flat on a counter top. Place the salmon directly in the middle. Fold the sides up so the salmon is sitting inside a vessel. Spoon the honey mixture over the salmon. Feel free to reserve a bit of sauce to pour over the salmon for when you’re ready to eat. Now fold the sides over the salmon, making sure the salmon is completely covered and the packet is sealed.
Put the packet on a baking tray, put the tray in the oven, and bake for 15-20 minutes. Open the packet and broil for an additional 2-3 minutes, or until caramelized and slightly charred.
While the salmon is baking, make the green beans. Heat a skillet over medium-high heat and add 2 tablespoons of oil. Once very hot and shimmering, add the green beans and cook, stirring frequently, until tender and charred, about 7-10 minutes. Transfer beans to a separate plate and reserve.
Add remaining half tablespoon of olive oil to the skillet. Add in the mushrooms and cook, stirring occasionally, until browned and slightly shriveled, about 3-4 minutes.
Reduce heat to medium add in remaining 3-4 cloves of garlic and 1-2 tablespoons of zested ginger. Stir continuously for 30 seconds, until fragrant. Return the beans to the pan and add the sauce. Toss and combine everything together making sure everything is evenly coated.
When everything is cooked and you’re ready to eat, plate the salmon and serve with Sichuan green beans and rice, if you choose. Garnish with green onions and sesame seeds.
Enjoy!
