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Friday, July 16, 2010

Lemon Salmon & Green Beans with Edamame


1 lb Salmon
2tsp Italian Seasoning
2 Garlic pods (minced)
11/2tbsp Olive oil
1tbsp Lemon juice
3 Lemon slices
Black pepper (freshly ground)

How to:
  • Place the fish under running cold water, pat dry and keep aside.
  • Wrap a baking dish with aluminum foil, drizzle 1/2 tbsp olive oil and place the fish skin side down.
  • Pour the remaining oil on top of the fish, followed by lemon juice.
  • Sprinkle the garlic over it, followed by salt and pepper.

  • Finally add the Italian seasoning, place the lemon slices on top and let it marinate for 20-30 mins.

  • Bake at 350 degrees in a preheated oven for 25 mins. (Insert a fork in the thickest part of the fish to check if its well done.)

Serve hot with steamed vegetables.

Steamed Green beans


8-10 green beans (trimmed & washed)
6 Almonds
2tsp Coconut oil (organic extra virgin)
1 cup Water
Black Pepper (freshly ground)

How to:
  • In a sauce pan, bring water to a boil, add the green beans, cover and cook for 5-6 mins or until tender.

  • Drain the water and season the beans with salt and pepper.

  • Heat oil in a pan, add almonds and roast until crispy.

  • Top the steamed beans with the roasted almonds.

Serve warm as a side.

Steamed Edamame


8 oz Edamame (frozen)
1 1/2 cups Water
Black pepper (freshly ground)

How to:
  • In a sauce pan, bring water to a boil, add frozen edamame and bring back to boil again.

  • Now reduce the heat, close the lid and simmer it for 5 mins.

  • Drain the water and let it cool.
  • To shell, squeeze the bean out of the pod and discard the pod.

  • Then season'em with salt and pepper.

Serve warm as a snack, appetizer or side.

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