Wild Salmon With Sea Beans
Published June 20, 2000
- Total Time
- 30 minutes plus chilling time
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons red wine vinegar
2 teaspoons minced shallot
Sea salt and freshly ground black pepper to taste
7 tablespoons extra virgin olive oil
4 ounces haricots verts (about 1 ¼ cups), trimmed
2 ounces sea beans (about ⅔ cup), trimmed
2 tablespoons chopped Italian parsley
4 6-ounce fillets wild salmon, skin on
Nutritional analysis per serving (4 servings)
23 grams carbs; 77 milligrams cholesterol; 584 calories; 21 grams monosaturated fat; 6 grams polyunsaturated fat; 6 grams saturated fat; 34 grams fat; 6 grams fiber; 629 milligrams sodium; 45 grams protein; 2 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.
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Preparation
- Step 1
In a small bowl, combine the vinegar and shallots with a pinch of salt and pepper. Slowly whisk in 6 tablespoons of the oil. Season with more salt and pepper if necessary. Refrigerate vinaigrette for at least 3 hours.
- Step 2
Fill a bowl with ice water, and set aside. Bring a small pot of salted water to a boil, and add the haricots verts. Cook until tender, about 2 minutes. Drain well, and immediately plunge into the ice water to stop the cooking. Drain again. Toss the haricots verts with the sea beans, vinaigrette and parsley, and reserve.
- Step 3
Season the salmon on both sides with salt and pepper. Heat a large skillet, preferably nonstick, over high heat. Add the remaining oil and then the salmon, skin side down. Cook until the skin is well browned and crisp, about 5 minutes. Carefully flip the salmon, and cook until medium rare, 3 to 4 minutes. Divide sea bean mixture among 4 serving plates. Lay 1 fillet on top of each bed, skin side up, and serve.
Private Notes
Comments
Loved it! Simple ingredients, exceptional flavor!
Simple, but effective. Used a tad more vinegar-didn't have parsley, so used basil.