Roasted Salmon with String Beans
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INGREDIENTS:
1 Pound Wild/King Salmon
½ Cup Ponzu Sauce
½ Teaspoon Worcesterine Sauce
1 Teaspoon Organic Honey
Pam or Equivalent
1 Package trimmed string beans - (steamable)
½ Lemon
1 Tablespoon Garlic Butter
Kosher salt
KITCHEN ESSENTIALS FOR THIS RECIPE:
Mixing Bowl (medium/large size)
Whisk
(I like to use these disposable ones especially for seafood)
Ziplock Bag
Reynolds foil
PRE-COOKING PREP DIRECTIONS:
Salmon:
Rinse salmon and pat dry, rest on cutting board
Combine the ponzu, honey, Worcesterine sauce & whisk together
Place salmon into ziplock bag and pour the marinade into the bag
I like to press some of the air out of the bag, flip it around a couple of times so the marinade covers entire piece
Refrigerate with the skin side up so the marinade is soaked up in the ‘meat’ part
Remove from refrigerator at least 30 min before cooking
String Beans Pre-Cooking Prep Directions:
Microwave the string beans for half the length of time indicated on pack & remove carefully
Cut a piece of foil about 12” - 14” wide (you will make a pouch out of this)
Place string beans onto foil & sprinkle with salt
Place small pieces of the garlic butter on top of the string beans
Cut lemon into this slices and place on top of string beans
Fold the foil into a pouch
NOW FOR THE FUN PART - COOKING!
Preheat oven to 450°
Spray broiler pan with pam
Place salmon on tray
Place the pouch of string beans on the other end of the tray
Bake until the salmon is cooked through, as I was cooking one entire piece, I checked it after 15 minutes and added another 3 minutes (If you are cooking individual 5oz - 8oz size fillets, cooking time should be 12-15 minutes)
When baked, remove from oven - carefully open the pouch - there will be a lot of steam so be careful not to get burned
Enjoy!
