1 ¼ pounds skinless salmon fillet cut into 4 pieces
¼ cup barbecue sauce
¼ cup fresh basil leaves torn into pieces
Heat your oven to 500 degrees. Heat olive oil in a large skillet over medium-high heat and add the green beans, scallions, salt and pepper. Cook tossing the beans frequently until they begin to soften. Add in the corn and cook tossing frequently until all the vegetables are tender. Place the salmon fillets on a baking sheet lined with foil and season with ¼ teaspoon of salt and pepper. Brush on the barbecue sauce and bake until cooked through—about 8 to 12 minutes. Serve the salmon with the vegetables and garnish with basil.
Corozal Town, and Chetumal, Q. Roo, Mexico, Belize
Founder and President of SUPERMAMA - an organization for pregnant adolescence and single mothers. Owner of PrehiSPAnic cocoon - a massage and health spa in Corozal Town, Belize and Chetumal, Mexico and owner of B LIFE health beverages.