DIRECTIONS

1. Cook green beans in water, until tender.
2. In a frying pan, melt butter and add garlic salt, sugar, basil, salt and pepper to taste.
3. Add the beans and swish cherry tomato halves around until barely soft and heated, but not squishy.
4. Mix well.
5. Place the avocado in a serving bowl, and mix with the lime juice.
6. Mix in the orange, onion, chadon beni and salt, then put aside.
7. Heat 1 tablespoon of the oil in a large non-stick skillet over medium-high heat.
8. Season the salmon with the paprika, salt, and pepper and cook until opaque throughout, about 2 to 3 minutes per side.
9. In a bowl, combine the chadon beni, paprika, chives, lemon juice, remaining oil, and ¼ teaspoon each salt and pepper.
10. Drizzle over the salmon.
11. Place string beans mix, then salmon and top with salsa.

For these recipes, each ingredient included will be the minimum pack size available. Each recipe ordered for delivery may be modified to eliminate any of the ingredients which you may already have at home. Trinitrolley will contact you to confirm.