grilled salmon

There are certain foods that I can only eat occasionally. Salmon is one of them. I love the texture, the flavor, the versatility, but if you feed it to me too often, it makes me sick. I’ve learned to pace myself. I’ve also learned that Costco is an absolutely fantastic place to get it. It was so fresh that I even ate some raw after I seasoned it. It was like butter. Next up for this orange beauty: salmon tartar.

I have to admit, I didn’t measure anything for this. I sort of sprinkled some of this, drizzled a little of that, and voila! It was succulent.

I served it with a green bean and mushroom saute that has pretty much become my favorite side dish ever. I hope you like it just as much as I did.

Grilled Salmon with Green Bean and Mushroom Saute
serves 4

Disclaimer: I am merely guessing on these measurements. Please use ‘to taste’ for all of them!

Ingredients:

For salmon:

1 uber large salmon from Costco (cut out four 3 in wide strips and freeze the remaining fish. I’m thinking salmon chowder for the rest.)

chili powder (enough to generously cover all four pieces)

ground ginger (light sprinkling on each piece)

extra virgin olive oil (drizzle lightly over each piece)

salt and pepper to taste

For green bean and mushroom saute:

4 cups green beans, washed and stemmed

3 cups crimini mushrooms, washed and sliced

1-2 teaspoons red pepper flakes

1/2 tablespoon minced garlic (Or more to taste. I am of the thought that more is always better.)

olive oil for sauteing

1/4 cup water for steaming

fresh grated parmesan

salt and pepper to taste

Preparation:

For Salmon:

Pre-heat grill to medium-high heat. Prepare a piece of foil large enough to accommodate all four pieces of fish. Spray lightly with cooking spray. Cut four generous pieces off of giant salmon slab. Place on the prepared foil. Sprinkle the chili powder, ginger, salt and pepper onto each piece of fish. Drizzle lightly with olive oil. Transfer to grill. Grill covered until the salmon is firm and is flaky when pierced with a fork, about 8-10 minutes.

For Saute:

Heat a tablespoon of olive oil in a large skillet on medium-high heat. Add green beans, mushrooms, and garlic. Saute for 2-3 minutes, until garlic is fragrant. Add red pepper flakes and saute for 1 minute. Add the water and cover tightly. Let steam for 3-5 minutes. Serve with grated parmesan and salt and pepper to taste.

July 28, 2009. Tags: gluten free, green beans, grilled, low calorie, low carb, mushrooms, salmon, saute, sides. quick and easy, sides.