Carb-rich weekends call for light low-carb lunches. Since I'm completely obsessed with my new little julienne tool....
I made squash noodles and cut string beans on a bias. Blanched them in salted boiling water with a few drops of sesame oil. Served it with my favorite preparation of salmon (get wild-caught, you'll taste the difference) --marinaded in soy sauce, orange juice, honey, chopped garlic, chopped ginger and pepper. Sear and serve.
Simple and light.
You'll love it.
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