I really try to avoid boiling vegetables. You lose so many nutrients and boiled vegetables tend to be so plain. (Peas and beans being the exception here). So, with all the green beans coming in now I’m challenged to find new ways to serve them. This is a Fine Cooking recipe that I especially like since it only uses 1 pan. The green beans here are from Signal Mountain Farm.
This recipe calls for Chinese 5 spice powder. You can certainly buy this at the store but I prefer to make it. You never know how long those spices have been sitting on the self losing flavor day by day. A spice grinder is really a must for the kitchen. Spices lose their flavor quickly so the more you can grind fresh, the better.
My 5 spice recipe came from this book: The book is gorgeous and has a wealth of information about every herb and spice. (trust me…you need this book!)
5 spice powder is fennel, star anise, cloves, red pepper, and cinnamon. Toss it all in a spice grinder and it’s done.
The marinade for this salmon is 5 spice powder, honey, soy sauce, and garlic. The best way to prepare garlic for a marinade is to grate the garlic. It creates a garlic pulp that basically disappears into the marinade. Also, the bits of garlic you get with chopping tend to burn when you cook your dish.
Measuring honey can be a pain trying to scrape all the sticky honey out of the measuring cup. This tool has been a life saver. You get every bit of honey out and you can measure several different liquids at the same time.
Marinate the salmon for about 15 minutes. While that is marinating, top and tail your beans and toss them with a bit of sesame oil and 5 spice powder. Spread them on a foil lined baking sheet and cook under the broiler for about 3 minutes.
Remove the pan, stir the beans and add the salmon to the pan, pouring any extra marinade over the fish. Place the pan back under the broiler for another 3 minutes then remove to stir the beans and adjust the fish if necessary to ensure even cooking. A final 3 minutes under the broiler should be enough but certainly check the fish and finish to your liking.
We served this with polenta to help soak up some of the yummy juice left on the pan.