- 1/4 cup (4 Tbl.) raw honey
- 4 tsp. soy sauce (or use gluten-free tamari or coconut aminos)
- 1-1/2 tsp. chinese five-spice powder
- 2 cloves garlic, minced or 1/2 tsp. powder
- Four 6-oz. skin-on salmon fillets (preferably wild)
- Olive oil for coating baking sheets
- 1 lb. (1/2 kilo) green beans, trimmed
- 2 tsp. olive or avocado oil
- 1 tsp. Asian sesame oil
- Kosher salt and freshly ground black pepper
- 2 Tbs. toasted sesame seeds
- 1 tsp. lemon juice
In a small bowl, whisk the honey, soy sauce, five-spice powder, and garlic. Put the salmon skin side down on a large plate and pour the honey mixture over it. Flip the fillets so they are skin side up. Let the fish marinate for 15 minutes at room temperature.
Preheat oven to 350°F (180°C). Line two baking sheets with foil and lightly rub with olive oil. (The original recipe suggested broiling on the same tray, but I find the fish and beans don't complete cooking at the same time and broiling tends to burn the beans, so I suggest baking).
In a large bowl, toss the green beans with the oils. Arrange the beans on a prepared baking sheet and season with salt and pepper. Arrange the salmon skin side down on the other baking sheet. Brush the salmon with any remaining marinade.
Place the beans in the oven and bake for 5 minutes. Stir using tongs and continue to bake an additional 10 minutes (along with the salmon) until tender crisp. Place salmon in the oven and cook for approx.10 minutes, until flakey and of desired doneness. Toss the green beans with the sesame seeds and lemon juice and serve. Note: cooking time will vary based on the size of the beans and fish and your desired level of doneness for each.
Adapted from Fine Cooking