Chile Lime Salmon with Sesame Ginger Beans

Ingredients

• 2 pounds salmon
• 2 teaspoons soy sauce
• 2 teaspoons sweet chile sauce
• 1 clove garlic, minced
• 1/2 lime, juiced
• 1/2 lime, zested
•  1-2 green onions, chopped

Preheat oven to 425*

Place salmon on a large sheet of aluminum foil.

In a bowl, stir together soy sauce, chile sauce, and garlic. Mix in lime juice and lime zest,. 
Spoon sauce over the salmon.               

Fold the foil over the salmon, and crimp the edges to seal.

Bake at 425* for 20-25 minutes.
Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions.

You can also grill this for about 15-20 minutes.
This is so easy and yet looks very elegant. The pink salmon topped with the red chiles and green onion really look great and the sweetness of the sauce really wakes up a rather ho-hum salmon.

This pairs well with sesame ginger broccoli or beans.
1.5 tsp sesame oil
1 clove garlic
3T water
1tsp ginger
1T soy sauce
3C broccoli or beans

Add everything to a hot pan and stirfry for a minute or two until the veggies are bright.

Grilled Caramel Apples

2 large apples
1/4 cup caramel ice cream topping
Butter Flavored cooking spray

1. Heat grill. Fold four 18x12-inch pieces heavy-duty aluminum foil crosswise in half; spray with cooking spray. Cut apples in half; remove cores. Cut each half into 4 wedges.

2. Place 4 apple wedges in center of each piece of foil. Drizzle 2 tablespoons caramel topping over apple wedges on each piece of foil. Wrap foil securely around apples.

3.Grill foil packets, seam sides up, 5 to 6 inches from medium-low heat 8 to 9 minutes or until apples are crisp-tender. Open packets carefully to avoid steam; caramel will be hot. Serve immediately.

If you're at home this is FABULOUS over vanilla or butter pecan ice cream

I'm not a fan of nuts but you could add nuts to this as well.

Pesto Chicken packet

4 chicken breast halves
8 roma (plum) tomatoes, cut into 1/2 inch slices
1/2 cup basil pesto
1 cup shredded mozzarella

1. Heat grill. Place 1 chicken breast half, 2 sliced tomatoes and 1/4 C mozzarella on one side of foured 18x12-inch sheets of heavy-duty aluminum foil. Spoon 2 tablespoons pesto over chicken mixture on each sheet.

2. Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.

3. Cover and grill packets 4 to 5 inches from medium heat 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Place packets on plates. Cut large X across top of packet; fold back foil.