Tuesday, February 21, 2012

Salmon & Green Beans

I'm bad about choosing recipes that feed an army. We don't mind eating casseroles, but we don't love eating leftovers for 10 days in a row. This recipe serves 4 and it was fast, healthy, and fulfilling. It felt like we were at a restaurant when I decided to make a side dish. I tend to cook one-dish-dinners, so the green beans were warmly welcomed. We had two other friends over to share this meal with us and we all really enjoyed it. Cheers to friends and food!

1/4 cup honey
5 teaspoons finely chopped pecans
1 tablespoon soy sauce
4 (6 oz) salmon fillets
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound green beans
1/4 cup butter
1/4 cup sliced almonds
3 slices of cooked bacon
1/4 teaspoon garlic powder
salt to taste

honey & pecan glazed SALMON
Preheat oven to 425 degrees. Line a baking pan with foil. Combine honey, pecans, and soy sauce in a large Ziplock bag. Season fish with salt and pepper. Add fish to bag and seal. Marinate in refrigerator for at least 15 minutes. Remove fish and pecans from marinade, but don't throw the marinade away. Place fish on foil-lined baking pan and top with pecans. Bake for 15 minutes or until fish flakes easily with a fork. Baste the fish twice with the marinade after 5 and 10 minutes of baking. 

GREEN BEANS with almonds & bacon
Snap off the tough ends and remove the strings from the green beans, then cut the green beans in half. In a large saucepan, place green bans in 1 inch of boiling water and simmer for 10-15 minutes or until tender (I started simmering the green beans when I put the salmon in the oven). Drain. Melt butter in a small saucepan and add bacon, almonds, garlic powder, and salt. Stir. Pour sauce over green beans and toss. Dinner is served!

E: 9
A: 9
T: 10
HH: 10

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