Advertisement
Ingredients
- 2tablespoons red wine vinegar
- 2teaspoons minced shallot
- Sea salt and freshly ground black pepper to taste
- 7tablespoons extra virgin olive oil
- 4ounces haricots verts (about 1¼ cups), trimmed
- 2ounces sea beans (about ⅔ cup), trimmed
- 2tablespoons chopped Italian parsley
- 46-ounce fillets wild salmon, skin on
Nutritional analysis per serving (4 servings)
584 calories; 34 grams fat; 6 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 6 grams polyunsaturated fat; 23 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 45 grams protein; 629 milligrams sodium
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
- 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.