Dinner 13: Glazed Salmon with Chick Pea salad and Steamed Broccoli
This is a delicious prep ahead meal plan that is super healthy and fast to come together at dinner time. It features salmon either baked or grilled that is finished with a brown sugar butter glaze. The two side dishes are a make-ahead chickpea salad that is super healthy and fresh and can be customized to your liking. The addition of steamed broccoli with even more nutrients. This meal is a winner in flavor, ease of preparation and healthful nutrients! Enjoy with no guilt.
Grilled Salmon with brown sugar glaze – Garbanzo Bean Salad – Steamed broccoli
PREP AHEAD: To help myself out, I try to do some of the prep work ahead of time. The morning of the salmon meal, I rinse my salmon, salt and pepper and wrap in the aluminum foil packet and place this in the refrigerator until that evening. I throw and salad together, cover and put that in the refrigerator also. If you really want to go all out, you can prep the salmon glaze in a small microwaveable dish, cover and refrigerate until that night.
That night preheat grill and add salmon. Place your bean salad in a serving bowl. Prep broccoli and steam while salmon is grilling. Once salmon is cooked, open the packet and brush on the glaze. Dinner is ready!
Brown Sugar Glazed Salmon
Ingredients
- 2 pounds salmon
- 4 tablespoons butter
- 1/2 cup brown sugar
- Lemon juice from 1/2
Instructions
- Place your salmon on a large sheet of aluminum foil. Sprinkle with salt and pepper. Place a second piece of aluminum foil on top of salmon and fold up all edges to completely seal the salmon. Grill or bake at 350 degrees for 30 minutes. While the salmon is cooking, make the brown sugar glaze by combining the butter, brown sugar and lemon juice. Slice open the foil pack and baste with all of the brown sugar glaze. Let cook for about 5-10 minutes more until glaze is bubbly and syrupy.
Chickpea, Corn & Red Pepper Salad with Honey-Lime vinaigrette
Ingredients
- 15 ounce chickpeas rinsed and drained
- 1 red bell pepper diced
- 2 ears corn Kernels cut from cob
- 15 ounces black beans drained and rinsed
- 15 ounces cannellini beans
- 3 scallions white and green parts, diced
- ¼ cup lime juice freshly squeezed from 2 limes
- 1 garlic clove minced
- ¼ cup extra virgin olive oil
- 2 tablespoon honey
- 1 ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon cumin
Instructions
- Combine all ingredients in a large bowl and toss well. Cover with plastic wrap and refrigerate until ready to serve.