• 2 7-8 ounce salmon fillets


• 4 wooden toothpicks


• 3 - 4 cups cleaned and trimmed green beans


• 2 cloves garlic, peeled and thinly sliced


• 1/2 cup sun dried tomato strips


• approx 1 cup chicken stock


• approx 1 cup chicken stock
  salt and pepper to taste

Slice each salmon fillet in half, lengthwise. Fold each half back on itself, and use wooden toothpicks to secure the loose ends. Once that’s done, season the salmon with salt and pepper.

Put a large, heavy bottomed saute pan on the stove and add enough green beans for 2 servings. To that, add 2 large, thinly sliced, cloves of garlic and about 1/2 cup of sun dried tomato strips.

Salmon with Green Beans

Dan Eaton makes steamed salmon with green beans -- one pan cooking that won't leave your house smelling like fish!

Place the salmon fillets on top of that, turn the heat to high and put a tightly fitting lid on top. Keep your eye on this. You don't want the chicken stock to evaporate before the salmon or the green beans are done. You might need to add another splash of chicken stock or water.

After 5 or 6 minutes, carefully take the salmon fillets out of the pan, put some of the green beans in the center of the plate and top it with the fish. Be careful when you remove the toothpicks. The salmon is fragile after steaming.

HINTS:

This will work with other types of fish and other vegetables as well. Just remember you want them to cook in the same amount of time, so if the vegetables take a long time to cook, don't start the fish right away.