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Brown Sugar-Glazed Salmon With Green Beans and Shallots

Brown Sugar-Glazed Salmon With Green Beans and Shallots
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Serves 8| Hands-On Time: | Total Time:



  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.

By September, 2012

Nutritional Information

  • Per Serving
  • Calories 579
  • Fat 17g
  • Sat Fat 3g
  • Cholesterol 107mg
  • Sodium 277mg
  • Protein 44g
  • Carbohydrate 61g
  • Sugar 15g
  • Fiber 3g
  • Iron 4mg
  • Calcium 80mg
What does this mean? See Nutrition 101 .

Quick Tip

String beans in a steam pot
When trimming green beans, only the tough, knobby ends need to go. The skinny, tapered tips are tender and perfectly fine to eat.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.