Sweet Herb Salmon and Sante Fe Green Beans

Well, I am not sure that this is exactly Southern, but I made it tonight and it was delicious. Hope you enjoy it

1 Pear
3/4 cup pineapple salsa (I used mango and peach)
1 1/2 cups water
2 TBS. Light Brown Sugar
2 TBS Dried Basil Leaves
1/4 tsp salt
1/8 tsp. pepper
1 1/2 lbs. salmon fillets (ask for skin to be removed)
cooking spray
2 cups instant rice
2 TBS Butter

Peel pear and cut into 1/2 inch pieces. Combine with salsa and set aside. Coat both sides of fillets with cooking spray. Combine Brown sugar, basil, salt, and pepper in a medium bowl ( I used an old pie pan). Press each piece of salmon into mix. Preheat saute pan on medium high and melt butter. Make sure to cover the bottom of pan with the butter and add salmon. Cook 3 -4 minutes on each side or until fish flakes. Cook rice will cooking salmon. Fluff rice and serve salmon over rice and top with salsa.

Sante Fe Green Beans

1 Bag frozen whole green beans
1 (10 oz.) can diced tomatoes and green chile's (undrained)
1 tsp. minced onions
1 tsp. chopped roasted garlic
1/4 cup shredded Mexican-Blend Cheese

Combine all ingredients in medium saucepan (I also added about 1/4 cup water). Cover and boil on high for about 3 to 4 minutes. Reduce heat and continue to cook 5 to 7 minutes. Drain beans and return to pan, top with cheese. Cover and let stand for about 2 minutes. Mix all together to get cheese though it. Serve.

This is all so good. I served with a tossed salad and that was all.