Honey Ginger Salmon with Green Bean Pilaf
Salmon is delicious prepared in a variety of ways. This month I opted for baking it in the oven wrapped in foil. This method is very quick to prepare for busy weeknights or in the weekend. If you’d rather grill it, by all means do so! Green bean pilaf is a fresh, in season compliment, seasoned only with garlic powder, salt, pepper and sprinkled with coconut aminos, YUM! Great Frogs Vintners White, Chilled of course, is excellent pairing with this entree.
Honey Ginger Salmon
2 ib side of Salmon (preferably wild caught) you can used individual pieces as well.
Sea salt to taste
3 TBSP rice vinegar
Juice of half a lemon
2 TBSP honey
3 TBSP coconut aminos ( a tasty and healthy substitute for soy sauce)
1 TBSP grated ginger root
1 tsp sriracha (optional)
3 cloves minced garlic
3 TBSP chopped fresh basil
in a small bowl mix all ingredients except 1 TBSP of shopped basil. set aside.
Preheat oven to 375 degrees F.
Line a baking sheet with foil and place salmon in the middle. season with salt and pepper.
pour marinade over salmon, evenly coating it and wrap tightly with the foil.
bake salmon for 20 min then open foil and set oven to broil for additional 5-10 min or until done, do not over bake or broil for this will dry out the salmon. Before serving sprinkle the remaining fresh basil over top.
Green Bean Pilaf
saute 8 ounces of chopped or sliced Bella mushrooms, salt, pepper, garlic power to taste
3 cups cooked brown or white rice
1/2 lb fresh green beans, cut and steamed
1/4 cup toasted sliced almonds
In large bowl, toss together with salt, pepper, and generously sprinkled with coconut aminos.
serve with toasted sliced almonds, they add a flavorful crunch.
Pour a glass of chilled Great Frogs Vintners White and enjoy your honey ginger salmon with green bean pilaf.
notes: salmon recipe is an adaption of ginger basil salmon via ‘eat yourself skinny’