Ginger Sriracha Salmon w/ Green Beans in Caramelized Onions and Almonds

My husband claimed that he hated salmon, but after reading about the health benefits that this fish packs, he gave it a real try. I added his hipster Sriracha and jammed it with ginger and garlic and I'm happy to say, 'twas extremely tasty. The caramelized onions with the toasted almonds with the tart dressing on the green beans. So good. Even better when combined with a bite of spicy salmon.

I only need one point to explain why this recipe is good food good for you.

1. Fish vs. fish. Before our "lifestyle" change, we never ate fish, but there are huge benefits to eating the right fish. There are a lot of fish that are high in mercury or even endangered. Do your research, some fish are safer or more nutritious from a farm while others are better wild. Wild Salmon is one of the best fish to have when working towards a heart healthy diet. If you don't like it, get over it. Find a way to enjoy it. Salmon is packed with omega-3 fatty acids which are great for clearing out bad fat, it also helps lower blood pressure, reduce blood clotting, reduce inflammation and helps your brain function.

2. Grilling vs. frying. Okay, I lied. There are two points. Just because you are eating a heart healthy fish, you can easily ruin its health benefits by the way you prepare it. Don't fry this fish. It's a sin and it will defeat the purpose. Avoid the heart clogging cooking techniques and enjoy the benefits of this meaty deliciousness.

Skip ahead to the nutritional facts and printer-friendly version of this recipe.

Ingredients:

8 oz. wild salmon

1 1/2 tsp sesame seed oil

1 tsp sriracha

2 tsp tamari (low sodium)

1 1/2 tsp rice vinegar 1 tbsp brown sugar

1/2 dry mustard 1 tbsp fresh grated ginger 2 minced garlic cloves pinch of white pepper

1 fresh, chopped green onion

2 cups fresh green beans

2 tbsp apple cidar vinegar

1 1/2 tbsp olive oil

1 medium sliced onion 1/4 cup sliced almonds salt and pepper to taste

9 Easy Steps (Instructions):

Step 1: Start by preheating the oven for 400.

Step 2: On low heat, add the sliced onions to a nonstick pan with 1/2 tablespoon of oil. Slow cook the onions, stirring constantly, while preparing the rest of the dinner.

Step 3: In a shallow bowl, mix the sauce for the fish. Combine sesame seed oil, sriracha, soy, rice vinegar, brown sugar, mustard, ginger, garlic and white pepper.

Step 4: Heat a non-stick pan on medium high heat and sear the fish by placing it flesh down. Cook for 1-2 minutes or until flesh has browned.

Step 5: Line a pan with tin foil and spray cooking oil on it. Place seared fish, flesh facing up. Spoon sauce on top. Place in oven to cook for 5-7 minutes, depending on thickness. Fish is cooked when flesh flakes apart with a fork. Step 6: Boil water on the cook top to cook your beans. I like to cook the for 4 minutes so they remain crunchy.

Step 7: At this point, your onions should be nice and brown and sweet and delicious and great. Add the almonds to the onions.

Step 8: Strain the beans and toss them in a bowl with the olive oil, apple cidar vinegar, salt and pepper.

Step 9: Your salmon should be ready now. To serve, place salmon on the plate, spoon sauce from the pan on top and finish with fresh, chopped green onions. Serve yourself some green beans and top that with the onion, almond mix and enjoy!

Enjoy! Nutritional facts and printer-friendly version of this recipe here.

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