Just Peachy Rosemary and Horseradish Grilled Salmon, with Sautéed Almond Green Beans

Chop the end off of fresh green beans, wash and set aside. Next chop ¼ cup almonds. I like to use my silver bullet because it saves time; be sure to use pulse or the almonds will be mush. Go ahead and get a skillet ready for sautéing by putting a tbsp of olive oil in it. Now sprinkle Salmon with a little garlic salt and put in fridge.

Now onto the sauce…Take a peach and grate with a cheese grater; make sure to remove the seed. Throw the grated peach into a bowl with 1 tsp of Splenda and 1 tbsp of spicy horseradish (if hot and spicy is your thing add a bit more but don’t over do it or it will overpower the rest of your sauce), now mix together. Add the ingredients into a sauce pan and add ¼ cup white or red wine, whatever is handy. Cook on medium heat and stir occasionally until the sauce reduces.

Kick the grill on and get the temp up to about 350. While the grill is warming start heating the skillet for the green beans. Once both the grill and skillet are warm put the salmon on the grill and add the almonds to the skillet and brown them, add green beans and ½ cup water. Turn down heat and cover for 15 minutes checking to make sure water does not run out. Once the beans are cooked (no water should be left) add salt to taste. The salmon should be ready about the same time. Don’t forget about the sauce if it reduces sooner than the food is cooked cover and remove from heat.

Portions:

Male: 5oz salmon topped with 3 tbsp of sauce and 2 cups green beans

Female: 3oz salmon topped with 2 tbsp of sauce and one cup green beans

Stay tuned for my 4th of July creations.

~Mario