Savory salmon recipe with gingery veggies

Currently baking banana bread and the house smells delicious! So many (many, many) times I’ve had a banana (or two) that didn’t get eaten before it was past ripe. Standard protocol in those instances was to proclaim that I’d turn the soft, freckly fellows into banana bread. The nanners would be placed in the fridge for future bread. There they would sit, watching other edible items come and go… while they shriveled and turned deep brown. And then, about three days after I’d already determined there would be no bread, they would finally go into the garbage. So sad. Not today! Today I have made the bread! It’s still baking, so there’s no verdict on how well it turned out. I’ll let you know.

In the meantime, check out this tasty salmon recipe – fresh, delicious and just a little bit spicy! Another successful – and easy – weeknight meal that tastes, and looks, more like a long afternoon of baking for a special supper.

Salmon with Gingery Green Beans and Bok Choy from Real Simple magazine

Salmon
Real Simple
Salmon filet on a wooden carving board.Serves: 4
Total Time: 30 minutes (including green beans)
Ingredients:

canola oil
1 1/4 lbs skinless salmon fillet
salt
Sriracha or Asian chili-garlic sauce for serving

Tip: You can cook the salmon AND the green beans at the same time. Different pans, but as long as all your ingredients are fully prepped (sliced) it’s absolutely feasible to concoct these simultaneously.

1. Cut the salmon into four pieces and season with salt.

2. Heat 1 tsp canola oil in a large non-stick skillet over medium-high heat. Cook until opaque throughout (approx 4-5 minutes).

Gingery Green Beans and Bok Choy
Real Simple
Serves: 4
Total Time: 30 minutes (including salmon)

beans carrots bok choyIngredients:

canola oil
4 scallions, thinly sliced
2 cloves garlic, thinly sliced
1 Tbsp finely chopped fresh ginger
3/4 lb green beans, trimmed
3/4 lb baby bok choy, halved lengthwise
4 small carrots, cut into thin strips
salt
Sriracha or Asian chili-garlic sauce for serving

Tip: Take the extra time to find BABY bok choy. It’s a different flavor than (fully grown? adult?) bok choy.

1. Heat 2 Tbsp canola oil in large skillet over medium-high heat. Add scallions, garlic and ginger. Cook, tossing, until fragrant (approx 30 seconds).

prepped scallion ginger garlic

2. Add green beans, bok choy, carrots, 1/4 cup water and 1/2 tsp salt. Cook, tossing occasionally, until vegetables are tender (approx 4-6 minutes).

cooking veggies

Serve salmon and gingery green beans and bok choy together. Drizzle with Sriracha or Asian chili-garlic sauce.

salmon and gingery green beans and bok choyCheers!

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