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Green Beans with Pearl Onions and Salmon

 
One serving costs about $0.59

$0.59 per serving

7 people like this recipe

7 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,pescetarian,gluten free,pescatarian side dish
spoonacular Score:30%

Spoonacular Score: 30%

 

Green Beans with Pearl Onions and Salmon might be a good recipe to expand your side dish repertoire. One serving contains 107 calories, 3g of protein, and 7g of fat. This recipe serves 4. For 59 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of green beans, salt and pepper, brown sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It is brought to you by Foodista. 7 people have tried and liked this recipe. It is a good option if you're following a gluten free and pescatarian diet. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is not so excellent. Similar recipes are Green Beans and Pearl Onions, Hearty Green Beans With Mushrooms and Pearl Onions, and Langoustines with Green Curry Sauce and Roasted Pearl Onions.

Ingredients

Servings:
1 pound
1 pound frozen green beans
frozen green beans
1 cup
1 cup frozen pearl onions
frozen pearl onions
1 tsp
1 tsp olive oil
olive oil
2 Tbsps
2 Tbsps unsalted butter
unsalted butter
0.25 cup
0.25 cup chicken stock
chicken stock
1 tsp
1 tsp brown sugar
brown sugar
some
some salt and pepper
salt and pepper
some
some skinless salmon steaks
skinless salmon steaks
1 pound frozen green beans
1 pound
frozen green beans
1 cup frozen pearl onions
1 cup
frozen pearl onions
1 tsp olive oil
1 tsp
olive oil
2 Tbsps unsalted butter
2 Tbsps
unsalted butter
0.25 cup chicken stock
0.25 cup
chicken stock
1 tsp brown sugar
1 tsp
brown sugar
some salt and pepper
some
salt and pepper
some skinless salmon steaks
some
skinless salmon steaks

Equipment

frying pan
frying pan
pot
pot
frying pan
frying pan
pot
pot


Instructions

In a large pot add some water the frozen beans and frozen pearl onions. Cover and cook over medium heat until they are tender. Drain and set aside. In a large skillet over medium high heat melt 1 tablespoon of butter and the olive oil. Add the green beans and pearl onions and saut for 1 minute. Add the chicken stock and cook for another minute until the stock is evaporated. Add 1 tablespoon of butter and the brown sugar; lower the heat to low and mix gently until slightly caramelized. Remove from the heat and keep warm. Return the skillet back to medium high heat and melt the remaining teaspoon of butter in the center, add the salmon over and season with Slavosalt generously. Cook for 3-5 minutes until a golden crust is formed. Turn and cook for another 3 minutes. Place the green beans with pearl onions on the plate and top with the salmon.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.08
Ingredient
1 pound frozen green beans
1 cup frozen pearl onions
1 teaspoon olive oil
2 tablespoons unsalted butter
¼ cups chicken stock
1 teaspoon brown sugar
some skinless salmon steaks
Price
$1.51
$2.53
$0.05
$0.24
$0.19
$0.01
$3.77
$8.31

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you are buying fresh green beans, avoid beans with scars and go ahead and snap a bean in half when no one is looking. It should snap easily. Store in the refrigerator. Before cooking, snap off the stem ends or cut them off using a knife or even scissors.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
187k Calories
11g Protein
9g Total Fat
14g Carbs
3% Health Score
Limit These
Calories
187k
9%

Fat
9g
15%

  Saturated Fat
4g
27%

Carbohydrates
14g
5%

  Sugar
7g
8%

Cholesterol
38mg
13%

Sodium
98mg
4%

Get Enough Of These
Protein
11g
23%

Vitamin B6
0.59mg
29%

Selenium
16µg
24%

Vitamin B12
1µg
23%

Vitamin B3
4mg
22%

Vitamin C
18mg
22%

Vitamin A
976IU
20%

Vitamin B2
0.31mg
18%

Vitamin K
17µg
17%

Manganese
0.33mg
16%

Fiber
4g
16%

Potassium
552mg
16%

Phosphorus
151mg
15%

Folate
60µg
15%

Vitamin B1
0.22mg
15%

Magnesium
47mg
12%

Copper
0.22mg
11%

Vitamin B5
1mg
10%

Iron
1mg
9%

Calcium
63mg
6%

Vitamin E
0.79mg
5%

Zinc
0.67mg
4%

covered percent of daily need

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