Ginger Salmon with Green Beans
I developed this flavor-packed dinner for a busy friend who wants to eat clean. —Nicole Stevens, Austin, Texas
Ingredients
- 1/4 cup lemon juice
- 2 tablespoons rice vinegar
- 3 garlic cloves, minced
- 2 teaspoons minced fresh gingerroot
- 2 teaspoons honey
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 salmon fillets (4 ounces each)
- 1 medium lemon, thinly sliced
- green beans:
- 3/4 pound fresh green beans, trimmed
- 2 tablespoons water
- 2 teaspoons olive oil
- 1/2 cup finely chopped onion
- 3 garlic cloves, minced
- 1/8 teaspoon salt
Directions
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1Preheat oven to 325°. Mix first 7 ingredients.
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2Place each salmon fillet on an 18x12-in. piece of heavy-duty foil; fold up edges of foil to create a rim around the fish. Spoon lemon juice mixture over salmon; top with lemon slices. Carefully fold foil around fish, sealing tightly.
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3Place packets in a 15x10x1-in. pan. Bake until fish just begins to flake easily with a fork, 15-20 minutes. Open foil carefully to allow steam to escape.
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4Meanwhile, place green beans, water and oil in a large skillet; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in remaining ingredients; cook, uncovered, until beans are crisp-tender, stirring occasionally. Serve with salmon.
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