Orange Ginger Salmon & Honey Flaxseed Green Beans
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.
INGREDIENTS
- 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
DIRECTIONS
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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.
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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.
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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.
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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)
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We also added in some egg rolls for something extra. You can find the egg rolls in the freezer section at Food Lion.
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This dinner was absolute delicious and filling. It was also very heathy!
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Those green beans look so good, my favorite veggie. I’m working on cooking at home more this year too. So far so good, I enjoy cooking.
Me too! Last week was kind of crazy because we went out with family for my birthday and were working on the house and the appliances aren’t in there yet, so we had to go out, and this week will be hard since we are traveling, but hopefully I can keep sticking to it as much as I can! It gets hard.
Salmon is my favorite! Back when I was in college and went home for a weekend, my mom knew exactly what to make me on my first night back. Salmon with a ginger/soy sauce marinade, baked zucchini and brown rice. I’ve never thought to try it with the juice of an orange. I will definitely have to make this soon!
I actually hated salmon until I got to college! I fell in love with it after my mom made it for me and she also made it everytime I came home! Baked zucchini sounds so good for tonight 🙂
You have the best salmon recipes and your green beans are my all time fave.
Thank you!
White rice is not a complex carb.
Green beans are a complex carb.
Tara, do you think this recipe would work with any other type of fish such as Mahi Mahi or Cod?
Definitely would!
I made the salmon and green beans last night! Thanks for sharing the recipe, it was a big hit in our house!
So happy to hear that Carolyn and thanks for always making my recipes 😀
What temperature is the salmon baked at?
350