Monday, September 17, 2012

Maple Glazed Salmon with Sauteed Carrots and Sun-dried Tomato Green Beans

My garden is steadily producing veggies for us to eat for dinner these days. I'm not getting much extra (except for the apple tree!), but I'm getting enough to feed my family vegetables that I've grown. This week I got some green beans, kale, cucumbers and some lettuce. For dinner last night I got some nice looking Wild caught Coho salmon and looked to the garden for the sides. The result was carrots and kale sauteed in bacon grease and green beans with sun dried tomatoes sauteed in coconut oil. I used a maple glaze on my salmon and the full meal was very good!

Maple Glazed Salmon
1 lb salmon fillet (wild caught is best)
1/4 C maple syrup
2 T soy sauce or coconut aminos

Remove any bones from fillet and place on a cookie sheet. Preheat oven to 350F. Mix Syrup and soy sauce or coconut aminos in a small bowl then spoon over salmon. Bake for about 15-20 minutes careful not to overcook fish.

Sauteed Carrots and Kale
1T bacon grease or coconut oil
2-3 C sliced carrots
small bunch of kale
salt and pepper to taste

Slice carrots into disks and chop kale into 1 inch pieces. Heat bacon grease or coconut oil in a skillet. Saute carrots until they start to get caramelized. Add Kale, cover and cook for about 10-15 minutes until carrots are tender. Add salt and pepper to taste.

Sun dried Tomato Green Beans
1 T coconut oil or bacon grease
2 C snipped green beans
1 T chopped sun dried tomatoes
salt and pepper to taste

Heat oil in skillet. Snap green beans into 1 inch pieces then saute in oil until almost tender. Add chopped sun dried tomatoes to beans and saute another 1-2 minutes. Add salt and pepper to taste.

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