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Sweet & Spicy Salmon w/Green Beans
Sweet & Spicy Salmon w/Green Beans

Before you jump to Sweet & Spicy Salmon w/Green Beans recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods Will Help You Stay Fit And Also Healthy.

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Also when it comes to having a dessert soon after your meals you should consider having various citrus fruits. Citrus fruits also provide you with vitamin C, along with other vitamins as well as minerals that can help keep you healthy. One desert that I have always loved is orange pieces combined together with shredded coconut and mixed together with a light honey dressing.

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We hope you got insight from reading it, now let’s go back to sweet & spicy salmon w/green beans recipe. To cook sweet & spicy salmon w/green beans you need 8 ingredients and 3 steps. Here is how you do that.

The ingredients needed to prepare Sweet & Spicy Salmon w/Green Beans:
  1. You need Green Beans
  2. Take Salmon Filet
  3. You need Go·ju·chang
  4. Prepare Honey
  5. Use Rice Wine Vinegar
  6. You need Pickled Ginger
  7. Prepare Olive Oil
  8. Take Salt & Pepper
Instructions to make Sweet & Spicy Salmon w/Green Beans:
  1. I trimmed the green beans and place them on foil with a little olive oil, salt & pepper, and then placed the salmon on top.
  2. This would have been fine just like this but I wanted something a little more flavorful so I looked around to see what I had. I found a bottle of go·ju·chang sauce and decided I was going to use that but I didn't want it that spicy so I made a sauce with it. I mixed in rice wine vinegar, honey, and some liquid from a jar of pickled ginger.
  3. I spooned some over the salmon and green beans and then sealed the foil tightly. I baked in the oven at 400° for 20 minutes and done! * Note: It doesn't take a lot of sauce to cook with. You don't want the beans and Salmon to boil. I'd say no more than a tablespoon. - - I plated it up and drizzled a little more sauce over the top. - - This was absolutely delicious and super easy. I served it up with a few small tomatoes and pickled ginger.

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