Monday’s Dinner

B & I have been on a low-carb-ish diet for the past few weeks, since we’re trying to lose weight. This, however, is not low carb, and we each gained a pound. Nonetheless, it’s delicious and a snap to prepare. Recipe after the jump.

Teriyaki Salmon

Ingredients:

• Fresh Wild Caught Salmon
• Teriyaki Marinade (Store-bought)

Directions:

1.) Marinate the salmon in the teriyaki sauce as long as possible (I did it as soon as I woke up, and stuck it in the fridge for the rest of the day.)

2.) Pan sear until well done. Voila!

Teriyaki Sweet Potatoes

Ingredients:

• Two Sweet Potatoes
• Teriyaki Marinade
• White Sesame Seeds

Directions:

1.) Wash and peel the potatoes. Preheat the oven to 350.

2.) Wrap in paper towels & microwave for 8 minutes.

3.) Remove the paper towels (be careful! HOT!) and cut into chunks.

4.) Move the chunks to an oven-safe pan and pour on the teriyaki marinade.

5.) Bake at 350 for 10 minutes, then sprinkle on the sesame seeds, stir, and bake for 10 more minutes.

Ginger Sesame Green Beans

Ingredients:

• Two Servings of Fresh Green Beans (You can also go with canned or frozen — it would save you time)
• 2 TBSP White Sesame Seeds
• 1 TBSP Fresh, minced Ginger (or the tubbed, minced kind)
• Soy Sauce (to taste & consistency — should be pasty)
• Dash Sugar

Directions:

1.) Prepare the green beans. (Boil if fresh or frozen, heat if canned)

2.) Toast the sesame seeds in a frying pan. Be careful not to burn, as they toast quickly! Medium heat will do.

3.) In a mortar and pestle, combine the sesame seeds with the ginger & grind.

4.) Add the soy sauce to taste — it shouldn’t be too salty, the main flavors here should be ginger and sesame.

5.) Add a dash of sugar and stir.

6.) Serve as a condiment to the green beans.