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Peachy Keen BBQ-Rubbed Salmon with Lemony Green Beans & Garlic Rice

Looking for a way to add tons of extra flavor to your meal with almost NO effort? We’ve got two words for you: pan sauce. This one comes together in just three minutes with savory chicken stock, tangy lemon juice, rich butter, and sweet peach jam. It’s drizzled all over BBQ-rubbed pork chops, then served with fluffy rice and zesty green beans. If you find yourself licking the plate clean, we won’t judge.

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Easy Prep Quick lunches dinners weeknight-meals
Prep: 20 mins
Cook: 5 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 garlic
  • 0.5 cups jasmine rice
  • 10 oz skin-on salmon
  • 1 tbsp sweet and smoky bbq seasoning
  • 1 lemon
  • 6 oz green beans
  • 1 peach jam
  • 1 chicken stock concentrate
  • 2 tsp cooking oil
  • 2 tbsp butter
  • salt
  • pepper
  • 1 tsp olive oil
  • 2 garlics
  • 1 cup jasmine rice
  • 20 oz skin-on salmon
  • 2 tbsp sweet and smoky bbq seasoning
  • 2 lemons
  • 12 oz green beans
  • 2 peach jams
  • 2 chicken stock concentrates
  • 2 tsp cooking oil
  • 4 tbsp butter
  • salt
  • pepper
  • 1 tsp olive oil

Instructions

  1. • Adjust rack to top position and
    preheat oven to 425 degrees. Wash
    and dry produce.
    • Peel and mince garlic. Zest and
    quarter lemon.
  2. • Heat a drizzle of oil in a small pot over
    medium-high heat. Add garlic; cook,
    stirring, until fragrant, 30 seconds.
    • Stir in rice, ¾ cup water (1½ cups for
    4 servings), and a pinch of salt. Bring
    to a boil, then cover and reduce
    heat to low. Cook until rice is tender,
    15-18 minutes.
    • Keep covered off heat until ready
    to serve.
  3. • While rice cooks, trim green beans if
    necessary. Toss on a baking sheet with
    a drizzle of olive oil, salt, and pepper.
    • Roast on top rack until browned and
    tender, 12-15 minutes.
  4. • Meanwhile, pat pork dry with paper
    towels. Season all over with BBQ
    Seasoning, salt, and pepper.
    • Heat a drizzle of oil in a large,
    preferably nonstick, pan over medium-high heat. Add pork and cook until
    browned and cooked through,
    4-6 minutes per side. TIP: Lower heat
    if pork begins to brown too quickly.
    • Turn off heat; transfer pork to a plate.
    Wipe out pan.
    Swap in chicken or salmon for pork.
    Cook chicken until cooked through,
    4-6 minutes per side, or cook salmon
    (skin sides down) until skin is crisp,
    5-7 minutes, then flip and cook until
    cooked through, 1-2 minutes more.
  5. • Return same pan to medium-high
    heat. Add ¼ cup water (1⁄3 cup for
    4 servings), jam, stock concentrate,
    and juice from half the lemon. Bring
    to a simmer and cook until reduced
    and thickened, 2-3 minutes.
    • Turn off heat; stir in 1 TBSP butter
    (2 TBSP for 4) until melted. Season
    with salt and pepper.
    • Return pork to pan and turn a few
    times to coat.
  6. • Fluff rice with a fork; stir in 1 TBSP
    butter (2 TBSP for 4 servings) and
    season with salt and pepper.
    • Toss green beans with lemon zest.
    • Divide rice, green beans, and pork
    between plates. Spoon any remaining
    sauce from pan over pork. Serve with
    remaining lemon wedges on the side.
    Salmon is fully cooked when internal temperature reaches 145°.