Colorful Summer Meal

So, I am not much of a salmon person (it's a little too 'fishy' for my taste), but this is a delicious recipe! My mom introduced me to this fabulous spice mix. Here are the directions from the McCormick website:

Asian Sesame Salmon

1 package McCormick® Recipe Inspirations Asian Sesame Salmon

1/3 cup honey

1/3 cup thinly sliced green onions

2 tablespoons soy sauce

2 pounds salmon fillets

Preheat oven to 375°F. Mix honey, green onions, soy sauce and all of the spices except red pepper in small bowl until well blended. Stir in red pepper to taste, if desired. Place salmon in foil-lined 13x9-inch baking pan. Spoon honey mixture evenly over salmon. Roast salmon 20 minutes or until fish flakes easily with a fork, basting occasionally with honey mixture.

I think this salmon pairs perfectly with our favorite green beans and twice baked potatoes.

Lemon Butter Green Beans

1 lb fresh green beans, ends trimmed and halved
1/2 Tbsp butter and 1/2 Tbsp Extra Virgin Olive Oil
1 Tbs lemon juice (more if desired)
Salt and pepper

Bring large skillet of water to a boil. Add green beans and boil for 8-10 minutes. Drain and return pan to heat. Add butter and olive oil and melt completely. Add green beans, lemon juice, and salt and pepper to taste. Toss and add more seasoning or lemon juice if desired. We like to serve these sprinkled with sliced, toasted almonds.

Twice Baked Potatoes

4 baking potoates
1/4 cup milk
1 Tbs butter
Salt and pepper
Cheddar cheese slices

Clean potatoes, prick with fork, and bake in oven or microwave until fork tender. Cut in half and scoop out potatoes into a mixing bowl, leaving potato skins in tact. Combine hot potoatoes, butter, milk, salt, and pepper with electric mixer until smooth. Add more milk, butter to get desired texture, and seasoning if desired. Scoop potatoes back into skins and top with cheddar cheese. Bake in 350 degree oven until heated through and cheese is melted (10-15 minutes).