Thursday, June 3, 2010

Foodie with time on her hands

Day 2 without substitute teaching. SAT tutoring student cancelled afternoon study session. Rainy, dreary day. What am I to do?

Let my inner foodie loose in the kitchen, of course.

Baked Salmon and Green Bean Packet(s)

2 small salmon fillets
1 c. frozen green beans
1 clove garlic, minced
1 1/2 t. honey
1 t. soy sauce
1-2 t. evoo, plus extra for drizzling
1/4 c. walnuts, chopped
S&P to taste

Preheat oven to 400. Line baking dish with a large piece of aluminum foil. Place salmon fillets on foil and green beans around salmon. Season all with s&p; drizzle beans with evoo. Mince garlic and chop walnuts. In a small bowl, combine garlic, honey, soy sauce, evoo. Eyeball measurements until it "looks right." Spread the honey garlic mixture over the salmon. Sprinkle all with chopped walnuts. Bring together the edges of the foil and crinkle up to form a packet. Bake in the oven for 35 minutes or until the salmon flakes easily with a fork and the beans appear to no longer be frozen.

If you are to use this recipe, please refrain from calling it Baked Salmon and Haricots Verts Packets. I know that it may sound fancy-schmancy and that you may be alluding to a longer, thinner type of green bean, but you are just saying "green beans" in French. On a related rant, don't use "sans" and pronounce the "s" at the end. If we are to use another language, let's try not to butcher it on purpose.

And yes, the salmon will have a more intense flavor if you let it marinate for 30 minutes or so, but who has time for that?

On that note, I am going to go eat my salmon sans haricots verts.

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