I made this dish 3 times in the past 3 weeks so I figured it would be a great one to share. It is really simple to prepare, under 30 minutes, and it is delicious. Even kids love it!
I found this recipe in one of the cooking magazines in Whole Foods and altered it just a little bit- I swapped mayonnaise for veganaise, increased the amount of green beans and adjusted seasonings. The recipe also suggested using instant rice but instead I just used my rice cooker. If you don’t already own a rice cooker, I highly suggest you get one, it is well worth it.
4 pieces of Wild Caught Salmon (6-8 oz each)
5 tablespoons extra-virgin olive oil, divided
1 tablespoon crushed garlic (1 teaspoon for sauce and rest for green beans)
1 teaspoon of sea salt
3 tablespoons of Veganaise (I like soy free Follow your Heart brand)
2 teaspoons whole-grain mustard (Grey Poupon)
2 lbs of haricots verts or any type of string beans (cut in half)
1 large lemon, zested and cut into 4 wedges
4 tablespoons pine nuts
4 Cups of cooked brown rice
1/2 cup of water
Sesame seeds (optional)
Preheat oven to 425 °F. Spray salmon with olive oil and place on the prepared baking sheet.
Combine 1 teaspoon of the garlic with Veganaise and mustard and mix until combined. Add few pinches of black pepper and mix again. Spread the mixture on top of the fish and roast for 10-12 minutes (depending how well you like your fish done). I also like to sprinkle some sesame seeds on salmon as well. If you choose to do the same, layer on sesame seeds on top of the spread. Note: The top of the salmon will get a nice brown color but the spread will not melt or harden but will stay soft.
While salmon is baking, prepare the green beans with rice.
Cook brown rice as per directions on the packaging or use your rice cooker. I usually make a big batch of rice and I use some for this dish and save the rest for another meal tomorrow.
Heat 4 tablespoons of olive oil in a large skillet over medium-high heat. Add green beans, lemon zest, pine nuts, the remaining garlic paste and 1/4 teaspoon pepper; cook, stirring, until the beans are just tender, 2 to 4 minutes. Add 1/2 cup of water and reduce heat to medium. When green beans are tender (most water will evaporate by this point) add rice and toss. Cover and cook for about 3-4 minutes until flavors combine.
When you plate the salmon and string bean rice dish squeeze some lemon on top and enjoy while warm.
Until Next Time,