Monday, January 11, 2010

Teriyaki Salmon with French-Cut Green Beans

Salmon is a delicious and healthy fish, which makes it a go to choice of fish for me.

Ever so often, I find single serving portion packed Salmon at the grocery store selling for a dollar each. At an excellent price like that, I usually leave the store with about 5 packs each run. I love all the different ways that this fish can be cooked (one of my favorites being Teriyaki Salmon), and on a lazy day when I have only a few minutes to prepare my meal, I am so glad to have these at home.

Like most fish (and seafood in general), Salmon does not need to stay on the heat for long before it is done. A minute or two too long equals 'overdone rubbery fish'.

Pretty much any vegetable or carb (rice, couscous, etc) is a perfect accompaniment for Salmon. In this particular case I chose green beans - specifically the french cut style, because the julienne style cut of the green makes you feel like you are eating rice or orzo pasta, rather than a vegetable.

Teriyaki Salmon
- Defrost the Salmon - if used from frozen
- Sprinkle salt and pepper (to taste) on both sides
- Rub teriyaki sauce or marinade all over the fish (store bought bottled sauces are perfect)
- Let sit for at least 10 minutes
- Heat a pan, add cooking spray, then cook fish on each side for 2-3 minutes (until fish turns golden brown)

French-cut Green Beans
- Defrost green beans (if frozen)
- Toss with teriyaki sauce (soy sauce works great too)
- Heat a pan, spray with cooking spray, add green beans
- Add red pepper flakes, salt and black pepper to taste
- Sautee for about 2 - 3 minutes

Serve Salmon on a bed of green beans. Great presentation, great taste and great for your health.

* WW friends - this meal is only worth 2 points (can't beat that!)

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