Teriyaki Crusted Salmon with Garlic Green Beans

1.Preheat your oven to 400°F (200°C).

2.In a medium bowl, whisk together the soy sauce, rice vinegar, honey, grated ginger, minced garlic, and red pepper flakes until well combined.

3.In a separate small bowl, blend the silken tofu until smooth. Add the tofu to the sauce mixture along with cornflour and cold water. Mix until smooth and well incorporated.

4.Place the salmon steaks on a lined baking sheet. Brush the teriyaki sauce generously over the salmon, ensuring an even coating.

5.Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and is cooked through.

6.While the salmon is baking, rinse the basmati and wild rice under cold water. In a medium saucepan, combine the rinsed rice, water or vegetable broth, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.

7.In the last 5 minutes of the rice cooking time, bring a small pot of water to a boil. Add the trimmed green beans and blanch for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.

8.Once the salmon is done, remove it from the oven and let it rest for a couple of minutes. Fluff the rice with a fork and divide it into two dome shapes on plates.

9.Serve the teriyaki salmon on top of the rice domes, alongside the garlic green beans. Drizzle any remaining teriyaki sauce over the salmon and garnish with sesame seeds.