Chili Crisp Salmon

Honey Chili Crisp Crusted Salmon With Jasmine Rice, Green Beans. And Firecracker Sauce

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PREP TIME: 10 Minutes/ COOK TIME: 35 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 1090/ Protein 38g

DIFFICULTY LEVEL: Medium 

INGREDIENTS: 3/4 Cup Jasmine Rice, 2 TSP Honey, 1 TBSP Chili Crisp, 1 TSP Sriracha, 1 TSP Garlic Powder, 2 TBSP Mayo, Salmon, Green Beans, 1/2 Pank Bread Crumbs, 1/8 Cup Aprcot Jam

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Step 1:

Adjust rack to top position, and preheat oven to 425

Wash and dry produce

In a small pot combine 2 TBSP of butter, rice, 1.25 cup water, and 1/4 TSP of salt and pepper

Bring to a boil

REDUCE HEAT TO LOW AND COVER

Simmer for 15 minutes

Keep covered off heat until ready to serve

Step 2: Prep

While rice cooks, trim green beans if necessary

Step 3: Coat Salmon

In a small bowl, combine panko and half the chili crisp

Pat salmon dry with paper towels, season all over with half the garlic powder, and 1/4 TSP of salt and pepper

Brush a thin layer of honey on flesh sides of salmon

Mound chili panko mixture on top of each filet, pressing to adhere

Step 4: Roast Salmon and Green Beans

Lightly oil on baking sheet place salmon skin side down on baking sheet

Toss green beans on empty side of sheet with a drizzle of oil, and 1/4 TSP of salt and pepper

Roast on top rack for 10 minutes

Step 5: Make Sauce

Meanwhile in a bowl, combine mayo, jam, Sriracha, and remaining garlic powder. Add water 1 TSP at a time until sauce reaches drizzling consistency. Season with 1/4 TSP of salt and pepper

Step 6: Finish and Serve

Fluff rice with a fork

Divide rice, green beans, and salmon between plates. Top with firecracker sauce, and serve with remaining chili crisp on the side

Serve Hot and Enjoy!