One of my New Year’s resolutions was to cook at home more. Last year I ate out more than ever becuase of my busy schedule. It was so much easier to just grab food or have someone else make it. It’s a shame because I truly love to cook. Now, I allow myself to eat out once or twice a week instead of four or five times. I live in a city with so many delicious local restaurants and it’s only natural to want to try them all. I love trying to recreate their dishes at home. Plus, cooking at home is so much better on the bank account. When I was at a local restaurant a couple weeks ago, I had the best orange ginger salmon, so I decided to recreate it. I am pretty proud at how close this recipe came to the restaurant’s salmon and my boyfriend fell in love with it. Green beans were the first vegetable I learned to love and if you’re a veggie hater, you’ll love this recipe for green beans. Sometimes you have to add a little sweetness to hide that veggie taste. This is a feel-good dinner with healthy fats, complex carbs, protein and nutrients.
- 4 Cups Green Beans
- Olive Oil
- Low Sodium Soy Sauce
- 1 Tablespoon Honey
- 2 Tablespoons Flaxseeds (or sesame seeds)
- 1/2 Small Orange
- 1 1/2 Tablespoon Brown Sugar
- 1/8 Teaspoon Ground Ginger
- 1 Tablespoon Red Wine Vinaigrette
- Salmon Fillet
- Instant Rice
- Cut the ends off of the green beans and add them to a pot of boiling water. Boil the green beans until they’re slightly soft, yet slightly crunchy.
- Add two tablespoons of olive oil to a frying pan and add the green beans. Cook until they’re lightly brown and turn heat off. Add one tablespoon of low sodium soy sauce, 1 tablespoon honey and two tablespoons of flaxseeds.
- Squeeze the juice from 1/2 of a small orange into a small bowl. Add 1 1/2 tablespoons brown sugar,1 tablespoon olive oil, 1/8 teaspoon ground ginger, 1 tablespoon low sodium soy sauce and 1 tablespoon red wine vinaigrette. Massage the salmon in the sauce. Sprinkle black pepper, garlic powder, and onion powder over the salmon.
- Bake the salmon for about 17-20 minutes. All salmon cooks differently depending on your oven or the size of your salmon. Just feel the center and if it’s “bouncy” it’s done. While the salmon is cooking, boil the rice. (or cook it accordingly to the box)
- We also added in some egg rolls for something extra. You can find the egg rolls in the freezer section at Food Lion.
- This dinner was absolute delicious and filling. It was also very heathy!
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