Sweet Chili Salmon with Rice & Green Beans

Seared salmon under the fig chili glaze, over white rice with pan-fried green beans — a 25-minute plate from three simple parts

Serves 4 · ~25 min

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1 batch white rice
1 lb green beans, trimmed
4 salmon fillets (~6 oz each), skin on
salt · 1 Tbsp oil
⅓ cup fig chili sauce · squeeze of lime

What you need

Rice on first. Start the white rice so it's resting by the time the fish is done.
Sear the salmon. Salt the fillets; lay them skin-side down ~4 min in the oil until the skin is crisp, then flip 1–2 min just to barely-done — it should flake but stay moist. Pull and rest; don't overcook it.
Beans in the pan. Straight into the salmon's drippings go the green beans — blister them hard 4–5 min, crisp-tender, salt at the end. They taste like the fish you just seared.
Glaze. Warm the fig chili sauce with a splash of water until glossy; spoon over the salmon and finish with lime.
Plate. Rice down, beans beside, salmon on top, the glaze over.

Steps — tap one to keep your place

1. Rice on first. Start the white rice so it's resting by the time the fish is done.

2. Sear the salmon. Salt the fillets; lay them skin-side down ~4 min in the oil until the skin is crisp, then flip 1–2 min just to barely-done — it should flake but stay moist. Pull and rest; don't overcook it.

3. Beans in the pan. Straight into the salmon's drippings go the green beans — blister them hard 4–5 min, crisp-tender, salt at the end. They taste like the fish you just seared.

4. Glaze. Warm the fig chili sauce with a splash of water until glossy; spoon over the salmon and finish with lime.

5. Plate. Rice down, beans beside, salmon on top, the glaze over.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.