The Recipes

Balsamic-glazed Salmon and Green Beans

I know I've talked about my obsession with flavored vinegars and olive oils before, and I used a pair of them in this recipe.  However, you could easily make a vinaigrette with some blueberry preserves or use basic vinegar and olive oil.  Don't let my foodie tendencies deter you.  The most important thing is to cook the salmon well, and of course, to start with a good product.  One night of amazing seafood and several veggie/bargain dishes=happy in my book.

Balsamic-glazed Salmon and Green Beans


- 1 fillet of salmon
- 1/2 c. green beans, ends trimmed
- 1/4 c. blueberry balsamic vinegar
- 1 T. sweet onion olive oil
- 1 clove garlic, minced
- 2 T. pepitas (pumpkin seeds)
- 1/2 lemon, juiced
- salt
- pepper

Preheat the oven to 350 degrees.

Put the green beans in a small dish.  Put the salmon in a separate dish.  Drizzle both with some of the olive oil and season with salt and pepper.

Put the green beans in the oven first.  Roast for 20-24 minutes.  Add the fish a few minutes later, roasting for 20 minutes.

While they both cook, add the vinegar and garlic to a small pot.  Let it reduce by half.

Heat a dry skillet and add the pumpkin seeds, letting them toast for just a minute or two.

Plate the green beans and salmon.  Finish with the balsamic reduction, the lemon juice and the pepitas.