Ginger-Glazed SalmonWe tried this with a green bean dish that introduced us to a new way of cooking green beans - roasting. If someone had asked me if you could roast green beans, I would have said no way! Still, I'm always up for trying a new way to fix vegetables - especially if they are easy - so I gave it a try. I based it on a recipe from CL, but I gave it an Asian twist to complement the salmon. In place of olive oil, I used sesame oil and added a teaspoon of sesame seeds. The beans were very well-received too. Of course that may be because I used two teaspoons of sesame oil for just a 1/2 pound of green beans, which was definitely overkill, but I must admit, they were very good this way and I'd be tempted to do it again.
These beans pair well with the salmon in flavor and can be cooked at the same temperature, making it easy to cook the beans during the last few minutes the salmon is in the oven.
These beans pair well with the salmon in flavor and can be cooked at the same temperature, making it easy to cook the beans during the last few minutes the salmon is in the oven.
Sesame Roasted Green BeansTags: salmon, ginger, low-fat, Cooking Light, green beans, seafood, recipe
Alysha,
ReplyDeleteThat is way cool with these recipes. I never dreamed about roasting green beans.
Hi coffeepot. I know - it's fun to learn new thing! They do get a bit wrinkly-looking, but they taste really good. :)
ReplyDeleteIt's never too cold to grill! (I say this as there's frost on the ground this morning, booo). Your salmon looks great though! I love ginger.
ReplyDeleteYou're right - you can grill in all kinds of cold - but sometimes it's too snowy to grill. ;) Luckily DH is pretty dedicated and will grill in all kinds of weather. :)
ReplyDeleteBoth recipes look very good to me!
ReplyDeleteHi Kalyn. Mmmm...it was one of the few salmon recipes that made me want to eat the leftovers, but DS claimed them first. That's a good thing - we're fighting over the salmon. ;)
ReplyDelete