Sesame Glazed Salmon with Lemon-Dill Green Beans

by Gavan on October 6, 2009

Sesame Salmon w/ Green Beans

The Missus found this brilliant green bean recipe a couple of months ago in our Eating Well Magazine. Since we had the side determined we just had to sort out the protein to go with it. Wild Alaskan salmon was fresh so I decided since whole grain mustard was in the beans, I’d make a glaze out of that for the salmon. Done!

Luckily fresh green beans are available year round here, but they are best in early winter, early summer, and early autumn. Some say the peak season is May to October. It being October and early autumn I’d say it’s a perfect time to scoop ’em up. They are a good source of vitamin A and an excellent source of vitamin C, and 3/4 of a cup of is only 25 calories. Paired with heart-healthy wild salmon and you’ve got yourself one nutritious dinner! Another plus is that both recipes are super quick to prepare. Delicious, nutritious and quick? How good is that?

Serves 2

Serves 2

2 x 4-5 oz Wild Alaskan Salmon

1 tbsp whole grain mustard
1 tbsp agave
1/4 tsp balsamic vinegar
1/4 tsp dried chili flakes
1/4 tsp toasted sesame oil
1/2 tsp Thai basil (optional) – fine chop

Serves 2 (with leftovers)

1 lb green beans, trimmed
4 tsp chopped fresh dill
1 tbsp minced shallot
1 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp whole grain mustard
1/4 tsp salt
1/4 tsp freshly ground pepper

Wild Alaskan Salmon


Preheat oven to 420°F.
Spray foiled oven tray with olive oil spray.
Place the salmon skin side down (if you have the skin on) on the foiled oven tray. Add all the salmon glaze ingredients together in a bowl and mix well. Pour on top of salmon. Pop in the oven for 15 minutes approx or until internal temp 160°F.
TIP: The easiest way to see if your fish is cooked through is to pierce the center, very carefully, with a small knife to the center of the fish. Remove and touch your lip with the end of the knife. If it feels hot, you’re good.


Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 4-5 mins approx. Remove from heat. Whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. Add the (still warm) green beans and toss to coat. Cover. Let stand for 5 minutes before serving to blend flavors.

So tasty!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

Related Posts with Thumbnails
Share and Enjoy:
  • Facebook
  • Twitter
  • Digg
  • Sphinn
  • Mixx
  • Google Bookmarks
  • Add to favorites
  • StumbleUpon
  • RSS
  • Print
  • LinkedIn
  • Technorati

Leave a Comment

Previous post:

Next post: