SERVES 4

(9 grams of fiber per serving; 13 grams if served with 1 cup of brown rice)

Seeds are a wonderful source of dietary fiber, healthy oils, protein, and various micronutrients. We keep a variety of seeds in our pantry to sprinkle on salads, cooked vegetables, hot cereal, and even yogurt. This is an easy recipe to pull together on a weeknight but also a sophisticated enough for a dinner party.

INGREDIENTS:

• Four 4-ounce fillets of wild salmon
• 1/2 cup sesame seeds,
• 2 tablespoons olive oil, divided
• 2 pounds green beans, washed and ends trimmed
• 1 cup slivered almonds
• sea salt and pepper

ORANGE MISO SAUCE:

• 1 cup orange juice
• 2 tablespoons unpasteurized miso paste (white or yellow)
• 1 tablespoon sesame oil
• 1 tablespoon grated ginger
• 1 tablespoon grated orange peel

INSTRUCTIONS:

Spread the sesame seeds on a large plate and press the salmon fillets onto the seeds to coat them. Heat 1 tablespoon of olive oil over medium heat in a large skillet. Add the salmon and cook approximately 4 minutes on each side until cooked through completely. Remove the fillets from the skillet and cover with foil to keep them warm.

Coat the skillet with the remaining olive oil and add the green beans and almonds. Saute on medium heat until the green beans are cooked but still crisp and the almonds are slightly toasted, about 5 minutes. Season with salt and pepper.

For the sauce: blend the orange juice, miso paste, sesame oil, grated ginger, and orange peel. Serve the salmon and green beans with brown rice and the sauce.

This recipe is from The Good Gut: Taking Control of Your Weight, Your Mood, and Your Long-Term Health by Justin Sonnenburg and Erica Sonnenburg, Ph.D.’s.

READ MORE STORIES THAT MOVE HUMANITY FORWARD

READ MORE STORIES THAT MOVE HUMANITY FORWARD

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