Those of us that like to cook end up collecting a lot of recipes. From cookbooks to pinterest, we all have a lot on our "recipes to try" list. So, what happens if you need to cook something for company but don't know if any recipes in your collection are any good? Duh, you ask your friends! My friend Steph found this brown sugar-glazed salmon recipe in Real Simple, tried it, and has passed on a raving endorsement! I can't wait to try it. Full disclosure: I've never cooked fish before, so this should be interesting! Serves 8 Time: 25 min
-2 cups long-grain white rice -2 tablespoons plus 1 teaspoon olive oil -1 1/2 pounds green beans, trimmed -2 shallots, thinly sliced -4 cloves garlic, thinly sliced -kosher salt and black pepper -1/2 cup light brown sugar -2 teaspoons balsamic vinegar -8 6-ounce pieces skinless salmon fillet -lemon wedges, for serving
-Cook the rice according to the package directions.
-Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the green beans, shallots, garlic, and ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until the beans are crisp-tender, 2 to 4 minutes. Add ½ cup water, cover, and cook until the beans are tender and the water has evaporated, 3 to 4 minutes more.
-Heat broiler. In a small bowl, mix together the brown sugar, vinegar, the remaining teaspoon of oil, and ½ teaspoon salt (the mixture will be very thick).
-Place the salmon on a foil-lined broilerproof large rimmed baking sheet and broil for 5 minutes. Spoon the brown sugar mixture over the salmon, return to oven, and broil, basting twice with the liquid in the pan, until the salmon is opaque throughout, 2 to 4 minutes more.
-Reserve half the salmon, green beans, and rice for tomorrow’s dinner. Serve the remaining salmon, rice, and green beans with the lemon wedges.
-Reheat and serve: Reheat the salmon and green beans in a covered baking dish at 350° F for 10 to 12 minutes. Microwave the rice in a microwave-safe bowl covered with a damp paper towel on high for 1 to 2 minutes.