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TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

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

Nutritional Facts

1 serving: 357 calories, 15g fat (3g saturated fat), 57mg cholesterol, 607mg sodium, 35g carbohydrate (18g sugars, 8g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.

Directions

  1. Preheat oven to 325°. Mix first seven ingredients.
  2. Place 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.
  3. Place 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.
  4. Meanwhile, 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. Yield: 2 servings.
Originally published as Ginger Salmon with Green Beans in Simple & Delicious June/July 2017

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


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