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Grilled salmon, spicy green beans and rice

This meal is surprisingly quick and easy, mainly because I grill and freeze the salmon ahead of time.

This is a piece of wild coho salmon which was very good. Farm raised salmon has some issues, but if you get farm raised, try to get it farmed in the United States, where there are generally better protections against pollution, disease and escape, which endangers native salmon populations.

Cut the fish into servings, season with salt, freshly ground black pepper and granulated garlic. Coat with olive oil.

Grill for 1:30 on each side on a very hot grill. I use an infrared propane grill because it's fast to heat and very convenient, but charcoal is even better. 

Let the fish cool, vacuum seal and freeze. 

When it's time to make dinner, take the frozen package of dish and cook in the sous vide for 45 minutes at 138°F.

Ideally when I bring green beans home from the store, I immediately clean and blanch them in boiling water for 1 to 2 minutes, depending on how large they are. I then vacuum seal and refrigerate them.

To make the spicy green beans heat a high temperature oil (like peanut or sesame) over medium-high heat. Add a little toasted sesame oil and the blanched green beans. This will probably make a big mess on the stove, with oil flying everywhere. It's pretty much unavoidable.

When almost done, lower the heat. Add hot pepper sesame oil, hot red chili sauce (or chili garlic sauce), freshly ground black pepper and a little soy sauce.

I usually have Japanese white sushi rice in my refrigerator. I plate one serving, cover with plastic wrap and microwave for 0:40.

The dipping sauce in the picture is just soy sauce. You'll notice that this preparation is curiously almost the same as steak . This dish is also good when made with arctic char, and sautéed cabbage.

Or with sautéed spinach instead of green beans.

Or sautéed beet greens .


This 12 oz. package of 3 pieces is just the right size, and I like the Alaskan wild sockeye.

Spitz with olive oil on both sides, then seasoned one side with salt, freshly ground pepper, and garlic powder.

Grilled for 1:30 on each side.

Vacuum sealed all 3 pieces. Froze 2, reheated one for dinner in the sous vide at 135°F.


I switched to making it in a sauté pan, one serving at a time, which works great and is way less work!

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