I am totally stealing this idea from my friend Amanda, but its kind of fun to share a good recipe right?
MAPLE GLAZED SALMON and GREEN BEANS WITH RED PEPPER AND GARLIC
(I used to think I didn’t like Salmon because I had never had it cooked right- even non-fish eaters love this recipe it is so good and the ingredients remove the fishy taste!)
1 cup Nama Shoyu soy sauce (or low sodium soy sauce)
1 clove of garlic
1 TBSP fresh ginger
1/2 tsp toasted sesame oil
1 cup pure maple syrup (make sure you get the REAL stuff)
4 fresh salmon fillets, well rinsed
Mix (I blend on high speed to ‘juice’ the garlic and ginger) all of the ingredients until smooth. Spread the mixture over the fish evenly in a baking dish. Marinate the fish in the refrigerator for up to 24 hours before cooking. (2-6 hours is optimal)
Preheat oven to 450 degrees. Bake fish for about 18 minutes or until fish flakes easily with a fork.
(Serves 6 or 4 if they really like it!)
1lb green beans (fresh!!!! must be fresh! no canned beans!)
2 tsp olive oil (cold pressed is best for you)
1 red bell pepper, seeded and cut into very thin strips
1/2 tsp chili paste or red pepper flakes
1 clove garlic, finely chopped (I love my garlic press, so easy)
1 tsp sesame oil
1/2 tsp sea salt
1/4 tsp fresh ground pepper
Cut beans into 2-inch pieces. Bring a large saucepan 3/4 of the way full of water to boil. Add beans and cut ONLY until they are bright green and crisp (1-3 minutes). Drain the beans and plunge them into a bowl of ice water to stop the cooking. Drain and set aside. (This step keeps them crisp and not mushy)
In a large frying pan, heat the olive oil over medium heat. Add the bell pepper and toss and stir for 1 minute. Then add the beans and saute 1 more minute. Add the chile paste and garlic and and toss and stir 1 more minute. The beans will be tender and bright green. Drizzle with sesame oil and season with salt and pepper. Serve immediately.