Ingredients
1/4 cup lemon juice
2 tablespoons rice vinegar
3 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons honey
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1/8 teaspoon salt
1/8 teaspoon pepper
2 salmon fillets (4 ounces each)
1 medium lemon, thinly sliced
green beans:
3/4 pound fresh green beans, trimmed
2 tablespoons water
2 teaspoons olive oil
1/2 cup finely chopped onion
3 garlic cloves, minced
1/8 teaspoon salt
Directions
Preheat oven to 325°. Mix first 7 ingredients.
Place each salmon fillet on an 18×12-in. piece of heavy-duty foil; fold up edges of foil to create a rim around the fish. Spoon lemon juice mixture over salmon; top with lemon slices. Carefully fold foil around fish, sealing tightly.
Place packets in a 15x10x1-in. pan. Bake until fish just begins to flake easily with a fork, 15-20 minutes. Open foil carefully to allow steam to escape.
Meanwhile, place green beans, water and oil in a large skillet; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in remaining ingredients; cook, uncovered, until beans are crisp-tender, stirring occasionally. Serve with salmon
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