Marinade

• In a medium bowl, whisk together the marinade ingredients until well-combined.
• Place the salmon in a large bowl (or large Ziploc resealable bag) and pour the marinade on top, making sure that the salmon is evenly coated. Cover with plastic wrap and place in the refrigerator for 15 minutes.
• As the salmon marinades, preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.

For the Fish

• Prepare the vegetables (peeling and slicing) then place them onto the baking sheet. Drizzle with olive oil and a generous amount of salt and pepper. Toss to coat before spreading the vegetables into a single layer (slight overlap is okay) leaving space in the center of the baking sheet for the salmon.
• Once the salmon fillets are done marinating, place the salmon in the open space on the baking sheet. Pour the leftover marinade over the salmon.
• Bake for 10-15 minutes depending on the thickness of the salmon and desired doneness (the salmon should flake easily with a fork).
• Sprinkle with a pinch of salt and pepper. Optionally top with toasted sesame seeds. Best served immediately.

• Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
• Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
• Place the prepared green beans and garlic on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
• Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
• Transfer to a serving dish and enjoy!

• Heat sesame oil in a large skillet(s) over medium high heat.
• When oil is hot add the ground chicken and sauté for a few minutes, mixing continuously. Then, add in chopped mushrooms, fresh basil, and water chestnuts and continue to sauté until chicken is cooked all the way through, around 8-10 minutes.
• Meanwhile, whisk together all the sauce ingredients.
• Pour sauce over chicken mixture and let simmer for a few more minutes to let the sauce thicken.
• Scoop cooked chicken in lettuce leaves to serve.

• To poach the chicken, place chicken breast(s) in a large skillet and add water to just cover chicken. Turn heat up to high and when it starts to boil, immediately reduce the heat and to a simmer. Cook for about 10 minutes or until instant read thermometer reach 165 degrees F. Remove from heat and when cool enough to handle dice the chicken breasts.
• Meanwhile prepare the vegetables. In a large bowl combine the cabbage, carrots, green onions, cilantro, and sesame seeds, tossing to combine.
• In a small bowl, combine the orange juice, olive oil, rice vinegar, fish sauce, and ginger. Gently stir until mixed, then pour over the salad. Toss to coat.
• Add the diced chicken and toss again. Plate and garnish with cashews.