Grilled Salmon with Green Beans and almonds

Fridays are pretty casual. I don't like to make anything too labor intensive. And the best way to do that is to put my hubby to work at the grill. He makes the absolute best salmon ever, and there isn't anything to it. Sometimes the most simple prep can result in the best flavors.

I love toasted almonds and so do my kids, I add them to veggies to make them a little more appealing. These green beans were gobbled down last night.

Grilled Salmon

4 6oz Salmon Portions with the skin removed
Pam Olive Oil Spray
Terriyake Sauce

Heat the grill for 20 minutes and get it nice and hot. Spray the fish on both sides with the olive oil spray. Put salmon on the grill and splash the fish with some of the terriyake sauce. Grill about 5 minutes per side and only flip it one. That is it.

Green Beans with Almonds

Green Beans cleaned and trimmed
Small pat of butter
1/4 cup sliced almonds

Steam the green beans until they are tender. While the beans are steaming, melt the butter in a small skillet. Add the almonds to the butter and sprinkle with a little salt. Cook the almonds until they turn a nice golden brown. Then toss the bean and almonds together in a bowl to serve.

Tuscan White Bean Soup

Lately I have been on a quest to add more meatless meals to my family's dinners. That coupled with my new immersion blender that I got for christmas made me want to try this recipe from Michael Chiarello. It turned out simply fantastic. I served it with some crusty bread from the bakery and a simple salad of arugula, and grape tomatoes tossed with olive oil and basalmic vinegar.

Tuscan White Bean SoupRecipe
by Michael Chiarello for Progresso® Foods
Prep Time: 55 Min Start to Finish: 55 Min

4 slices bacon, finely chopped
1 medium yellow onion, quartered lengthwise
1 medium stalk celery, quartered crosswise
1 medium carrot, quartered crosswise
2 cloves garlic, lightly crushed
3 cans (19 oz each) Progresso® cannellini beans, drained
1 dried bay leaf
1/2 cup white wine
1 carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups)
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 cup lightly packed fresh basil leaves, sliced
1/2 teaspoon gray sea salt
1/8 teaspoon freshly ground pepper

1. In 4-quart saucepan or Dutch oven, cook bacon, onion, celery, carrot and 2 cloves garlic over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Add beans, bay leaf, wine and broth; cover and cook 20 to 25 minutes, stirring occasionally, until vegetables are tender. Remove from heat; cool about 15 minutes.

2. Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat 1 minute. Add 1 tablespoon chopped garlic; cook 3 to 5 minutes, stirring frequently, until garlic begins to brown. Stir in red pepper flakes; cook a few seconds. Stir in basil; cook until basil wilts.

3. Remove bay leaf from bean mixture. Pour mixture into food processor; cover and puree. Or use an immersion blender right in the pan to puree the soup. Return to saucepan; stir in salt and pepper. Simmer over medium heat 5 to 10 minutes, stirring frequently, until thoroughly heated.

4. Ladle soup into individual soup bowls. Top each with basil mixture.