Salmon and Green Beans in Red Pepper Sauce

By Yewande Komolafe

Updated September 25, 2025

Rachel Vanni for The New York Times. Food Stylist: Samantha Seneviratne.
Ready In
45 min
Rating
5(413)
Comments
Read comments

Resist the notion that fish should be paired with vegetables that keep their crunch in the cooking process. Rather, make these green beans, which hold their shape while they gently and endearingly collapse, contributing a generous texture to a roasted red pepper sauce. Crisp-skinned salmon is the star protein here and simmers alongside the beans in the sauce, which is balanced, rich and tasty with anchovies and miso. A sauce this good works with any protein that benefits from a gentle simmer. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings

  • 1 small red onion, peeled and chopped (about 1 cup)

  • 1 (16-ounce) jar roasted red bell peppers, drained and chopped (about 1 ½ cups)

  • 1 Scotch bonnet or habanero chile, seeds in or out

  • 4 garlic cloves, peeled

  • 5 tablespoons olive oil, divided

  • 4 salmon fillets (about 6 ounces each), skin on or off

  • Salt and black pepper

  • 8 ounces green beans, trimmed and cut into 2-inch pieces (about 2 cups)

  • 6 to 8 oil-packed anchovies

  • 1 tablespoon white or red miso

  • ½ cup thinly sliced fresh scallions

  • Rice, for serving

  • 1 lemon, cut in wedges

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

36 grams carbs; 100 milligrams cholesterol; 679 calories; 19 grams monosaturated fat; 9 grams polyunsaturated fat; 8 grams saturated fat; 41 grams fat; 4 grams fiber; 951 milligrams sodium; 42 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Prepare the red pepper sauce: Using a food processor or blender, coarsely chop the onion, roasted red peppers, Scotch bonnet and garlic by pulsing them together.

  2. Step 2

    Heat a large (10-inch) cast iron or nonstick skillet over high and add 2 tablespoons oil.

  3. Step 3

    Place the salmon fillets in the hot oil, skin side down, season lightly with salt and pepper and cook without moving until the contact side is gently browned, about 5 minutes. Move the salmon to a plate, setting it skin side up, and set aside.

  4. Step 4

    Turn the heat down to medium-high, add 1 tablespoon oil to the skillet, the green beans, anchovies and miso. Cook, stirring frequently, mashing the anchovies with the spatula until miso is broken up and anchovies are dissolved. Add ½ cup water to the skillet and bring to a simmer. Cook until green beans are just wrinkly, 4 to 6 minutes.

  5. Step 5

    Reduce heat to medium, pour the red pepper sauce into the skillet. Stir in ½ cup water and the remaining 2 tablespoons oil. Simmer the sauce, stirring frequently until slightly reduced and the liquid and oil collect toward the center of the skillet, 5 to 6 minutes. Taste for seasoning and adjust with additional salt and pepper if necessary.

  6. Step 6

    Using a wooden spoon, create divots in the sauce and green beans. Nestle the fillets in the divots, skin side up. Cook until the fish is fork-tender, the sauce reduced and the green beans are softened, 6 to 8 minutes.

  7. Step 7

    Garnish with scallions and serve fish, green beans and sauce immediately over rice, with lemon wedges for squeezing.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
413 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Abby Cunniff

This is my favorite dish I have ever made from NYT Cooking, and I have been cooking from these recipes for more than six years. I absolutely love how elegant and flavorful this recipe is! Please add more Nigerian and West African recipes like this one!!!!!!!!!!

Steve

Made as written with skinless steelhead, a habanero, and fire roasted jarred red peppers. Used a 12" cast iron skillet. Nice flavors, and the fish held its own against the sauce. I'd make it again.

Nancy B

Is there a substitute I can use for the anchovies?

Anja

I thought this recipe tasted good enough. However, for the amount of work and ingredients that goes into it, it felt underwhelming. I followed everything to the T and didn’t think the end product had enough depth or excitement. Even though I enjoyed it, I won’t be making it again, wasn’t worth the effort.

nancy

Sadly, this was a big disappointment and the first disappointment after many NY TIMES recipes on repeat in my house. My husband finished his, politely. I couldn’t finish mine.

Laurel in OR

I was excited about this recipe and vowed to make it but in the end, we were disappointed. I used a rather small habanero for fear of it being too spicy, although we like a little heat. The result was not bland, but had no real defining favor element for all the effort required to make it. It was a fair amount of prep and there are many more tasty salmon recipes that do not require as much effort nor as many ingredients. The fish itself was tasty, but the sauce we rated “meh.”

Private comments are only visible to you.

Recipe Tags

or to save this recipe.