Teriyaki Salmon and Green Beans with Bacon & Pine Nuts

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Two of my favorite items from Costco are the large Alaskan (or Copper River later in the summer) salmon fillets and the packages of thin French green beans. This meal combines both for a quick to prepare, healthy and flavorful dinner..

These large fillets will feed about 4 people. Start by lining a baking dish with non-stick foil (or spray regular foil with non-stick spray). Place salmon fillet in the baking dish, skin side down. Sprinkle salmon with lime juice (lemon would be fine, as well).

DSC02657-1 Notice how the acid in the lime juice starts cooking
the salmon before you even put it in the oven.

Top salmon with this soy based marinade and sprinkle with fresh chives or green onions. The marinade includes soy sauce, olive and sesame oils, balsamic vinegar, honey, garlic, ginger and red pepper flakes. (Save half of the marinade to serve with the salmon)

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Bake at 425°F for about 15-20 minutes, or until salmon flakes with a fork. Once cooked, the salmon will easily slide off of the skin with a little help from a spatula. Cooking it with the skin helps to keep it nice and moist.

Serve salmon with additional sauce on the side (bring reserved marinade to a boil in a small saucepan before serving).

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Green Beans with Bacon and Pine Nuts

This side dish comes together really quickly, especially if you use another of my favorite Costco items: precooked bacon. I coarsely chop the pre-cooked bacon and cook it in a small skillet with the pine nuts until the nuts are lightly toasted.

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Remove bacon and pine nuts from pan. Add 1 Tbs olive oil (if you are not using precooked bacon, you could just use 1 Tbs of bacon drippings from the pan) and the green beans to the skillet. Cook over high heat for 2-3 minutes, stirring constantly.

Add 2 Tbs water to the pan, cover, and cook for about 2-3 minutes, or until beans are crisp-tender. These thin French beans cook very quickly and are very tender. Don’t overcook!

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Stir in bacon and pine nuts and serve.

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RECIPE:

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Spicy Teriyaki Salmon

1 large salmon fillet
1 lime, juiced
2 Tbs olive oil
2 Tbs soy sauce
1 Tbs balsamic or rice vinegar
1 Tbs honey
2 cloves garlic, minced
1 tsp minced fresh ginger
¼ tsp crushed red pepper flakes (add more for more heat)
1 Tbs sesame oil
2 Tbs fresh chives or green onions, chopped

Preheat oven to 425°F.

Line a baking dish with non-stick foil (or spray regular foil with non-stick spray). Place salmon fillet in a baking dish, skin side down. Sprinkle salmon with lime juice.

In a small bowl, whisk together the olive oil, soy sauce, vinegar, honey, garlic, ginger, red pepper flakes and sesame oil. Pour half of sauce over salmon. Set remaining sauce aside. Sprinkle salmon with chives or green onions.

Bake at 425°F for 15-20 minutes, or until cooked through. Fish should flake easily with a fork.

Meanwhile, bring reserved sauce to a boil in a small saucepan. Serve over cooked salmon.

RECIPE:

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Green Beans with Bacon and Pine Nuts

1 lb French green beans (or regular beans, snapped)
6-8 slices bacon, chopped
1/4 cup pine nuts

Cook bacon in a small skillet until almost crisp. Add pine nuts and cook until nuts are lightly toasted. Remove from pan.

Drain bacon drippings, leaving 1 Tbs of drippings in the pan. (If you are using precooked bacon, and there are no drippings, add 1 Tbs olive oil to pan).

Add green beans to the pan and cook over high heat, stirring constantly, for 2-3 minutes.  Add 2 Tbs water to the skillet, cover, and cook for about 2-3 minutes, or until beans are crisp-tender. Do not overcook.

Stir bacon and nuts back into beans and serve.

 

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2 Comments

Filed under Main Dishes, Side Dishes

2 responses to “Teriyaki Salmon and Green Beans with Bacon & Pine Nuts

  1. Living in Alaska, we have an abundance of salmon and I use a similar marinade recipe a lot, although we grill ours oudoors over wood (lends a mild smoked salmon flavor that goes so well with the marinade). LOVE LOVE LOVE the green bean combo.

    Like

  2. Fiorella D.P.

    Love it

    Like

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