NuM NuM

This was an easy, light, healthy meal. If you notice, there is no picture attached b/c I burned the top of the salmon :( therefore, it was not worthy. Nevertheless, minus the black charred bits this was delicious. I found both of these recipes on this website and it did not disappoint. This meal comes together in a flash and is great for a weeknight meal. Plus it feels healthy so you can eat more :) OR do what I do and eat cookies since you've saved all those calories from eating healthy. Makes sense to me in my little world.

I only marinated the salmon for two hours so I would recommend marinating it the full 4-6 hours next time. Think I'll try it on a milder fish too so I can taste the flavors more. Since salmon is so meaty it can distract you from the other flavors sometimes...goodness, I am becoming a blogging nerd.

For the green beans I did not need to use a lot of oil since I cooked them on a non-stick skillet. I added mushrooms b/c I had some leftover and omitted the sriracha sauce b/c I didn't have any on hand. It was still just the right amount of heat. I also eyeballed the amount of sauce to pour over the green beans and didn't use the entire amount. Enjoy!


Grilled Firecracker salmon

2 (4 ounce) fillets salmon
2 tablespoons peanut oil
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
1 tablespoon green onions, chopped
3/4 teaspoon brown sugar
1/2 clove garlic, minced
1/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon sesame oil
1/8 teaspoon salt

Directions

1. Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours. (can also re-heat marinade bring up to boil then simmer 5 minutes an drizzle on top)

2. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.

3. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

Nutritional Information
Amount Per Serving Calories: 307


Spicy green beans - 2 servings

2 tablespoons soy sauce
1 tablespoon white vinegar
2 teaspoons sugar
1/2 teaspoon red pepper flakes
2 tablespoons canola oil
3/4 pound green beans
4 scallions
3 medium cloves of garlic
1 teaspoon of Sriracha (more or less depending on your tolerance level) I use more because I like them spicy!

*Note-Make sure everything is prepped and ready to go before tossing anything in the pan. It will take just a few minutes to cook everything. It will go by quickly.

1 .Combine the soy sauce, white vinegar, sugar, Sriracha and red pepper flakes in a bowl and whisk until combined.

2. Mince the garlic, and cut the scallions however you see fit. I like the diagonal cut, but that’s just me.

3. Place the iron skillet over high heat for at least 5 minutes.

4. When everything is chopped and ready, toss in the oil, swirl until it coats the bottom of the skillet, and add the green beans. Cook until they are tender, about 4 minutes, stirring every 30 seconds or so. It will look like you’re murdering them, but be patient. It will work.

5. Dump in those neatly cut scallions and cook until they are gnarly. About another 4 minutes, stirring every 30 seconds.

6. Add the garlic and cook just until it becomes fragrant, about 5 to 10 seconds. Then add the soy sauce mixture. Cook for another 20 seconds or so, and then turn off the heat, and plate.