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Crockpot Teriyaki Salmon with Green Beans
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Small Bowl

Ingredients
  

  • 4 salmon fillets (6 ounces each)
  • 1 pound fresh green beans, trimmed
  • ¾ cup teriyaki sauce
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • Sesame seeds, for serving

Instructions
 

  • Place the green beans in an even layer at the bottom of the slow cooker.
  • Arrange the salmon fillets on top of the green beans in a single layer.
  • In a small bowl, stir together the teriyaki sauce, minced garlic, grated ginger, and sesame oil.
  • Pour the sauce mixture evenly over the salmon and green beans.
  • Cover and cook on low for 2 to 3 hours, until the salmon flakes easily with a fork.
  • Sprinkle sesame seeds over the top just before serving.

Notes

Check the salmon at the 2-hour mark since it can overcook quickly in the slow cooker. If you prefer softer green beans, give them a quick stir halfway through the cooking time. Leftovers keep well in the fridge for up to two days and reheat gently on low heat to avoid drying out the fish.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Small Bowl