Someone in this family needs to raise [his or her] good cholesterol, so we’ve been incorporating a lot more fish into our weekly menus, because that’s one good way to accomplish that. I’ve been trying out different marinades and sauces and cooking preparations, because I haven’t always been a fish eater or cooker, so my rolodex is admittedly limited. With that, I’ve also been testing out different veggie and other side pairings. Don’t want to be boring, right? Tonight we had a simple teriyaki seared salmon (that was delicious), and I served it with basic roasted brussels and these absurdly easy and flavor-packin’ gingery green beans. So fast and simple and so outrageously tasty. Here you go.
WHAT YOU NEED
* olive oil
* ~1lb fresh green beans, washed and trimmed
* 1/4t ginger powder
* pinch salt
* 1-1.5t fresh minced ginger root
WHAT TO DO
Heat about half a tablespoon of olive oil over medium-high heat in a skillet. Add the green beans and cook 4 minutes, stirring and tossing frequently. Let them come to a bright green and just begin to char, then add the ginger powder and pinch of salt, toss, and reduce heat to medium-low. Cook 5 minutes, stirring occasionally, then remove from heat and transfer to a serving dish. Add the fresh ginger and toss through. POW!