Salmon with Green Beans, Mint Chutney, and Artichoke-Almond Salsa
The secret’s in the sauce for this easy, gluten-free salmon dinner. It’s got California flavor by way of India, with mint-cilantro chutney and a bright salsa.
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Skillet
- Stove
- Measuring spoon
- Wooden spoon
- Plate
Ingredients
- ⅓ cup cooked quartered artichoke hearts
- ¼ cup dry-roasted almonds
- 1 organic lime
- 4 or 5 sprigs organic fresh mint
- 4 or 5 sprigs organic fresh cilantro
- 1 teaspoon garam masala
- 2 organic carrots
- 6 ounces organic green beans
- ½ teaspoon ground coriander
- Fish options:
- 2 sustainably raised Chilean salmon fillets (about 5 ounces each)
- 2 wild snapper fillets (about 6 ounces each)
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