Brown Sugar-Glazed Salmon With Green Beans and Shallots

Photo by Anna Williams
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 579 calories
    • Fat 17 g
    • Sat Fat 3 g
    • Cholesterol 107 mg
    • Sodium 277 mg
    • Protein 44 g
    • Carbohydrate 61 g
    • Sugar 15 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 80 mg


  1. Check 2cups long-grain white rice
  2. Check 2tablespoons plus 1 teaspoon olive oil
  3. Check 1 1/2pounds green beans, trimmed
  4. Check 2 shallots, thinly sliced
  5. Check 4 cloves garlic, thinly sliced
  6. Check kosher salt and black pepper
  7. Check 1/2cup light brown sugar
  8. Check 2teaspoons balsamic vinegar
  9. Check 8 6-ounce pieces skinless salmon fillet
  10. Check lemon wedges, for serving


  1. Cook the rice according to the package directions.
  2. Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the green beans, shallots, garlic, and ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until the beans are crisp-tender, 2 to 4 minutes. Add ½ cup water, cover, and cook until the beans are tender and the water has evaporated, 3 to 4 minutes more.
  3. Heat broiler. In a small bowl, mix together the brown sugar, vinegar, the remaining teaspoon of oil, and ½ teaspoon salt (the mixture will be very thick).
  4. Place the salmon on a foil-lined broilerproof large rimmed baking sheet and broil for 5 minutes. Spoon the brown sugar mixture over the salmon, return to oven, and broil, basting twice with the liquid in the pan, until the salmon is opaque throughout, 2 to 4 minutes more.
  5. Reserve half the salmon, green beans, and rice for tomorrow’s dinner. Serve the remaining salmon, rice, and green beans with the lemon wedges.
  6. Reheat and serve: Reheat the salmon and green beans in a covered baking dish at 350° F for 10 to 12 minutes. Microwave the rice in a microwave-safe bowl covered with a damp paper towel on high for 1 to 2 minutes.