Wild Salmon With Green Beans And Sauce Verte Food

WILD SALMON WITH GREEN SAUCE

Ingredients:

• 1 1/2 pounds wild salmon fillet, such as King or sockeye, skin on
• Salt and pepper
• Olive oil
• 2 pounds new potatoes
• 1 pound haricots verts, or a mixture of small green and yellow beans
• 1 shallot, finely diced
• 2 tablespoons red wine vinegar
• Zest and juice of 1 small Meyer lemon
• 1 teaspoon Dijon mustard
• 1 tablespoon capers, rinsed and roughly chopped
• 1/4 cup finely chopped parsley
• 1/4 cup finely chopped chervil, or a mixture of parsley and tarragon
• Lettuce leaves
• 2 hard-cooked (9-minute) eggs, roughly chopped

Steps:

• Using pliers, remove pin bones from salmon (or have your fishmonger do it). Season on both sides with salt and pepper. Place on baking sheet skin side down and drizzle with 1 tablespoon olive oil. Set aside at room temperature. Heat oven to 350 degrees.
• Scrub potatoes and simmer in well-salted water until tender, about 15 minutes. Drain and keep warm.
• Top and tail the haricots verts and simmer in well-salted water until tender, 3 to 5 minutes. Spread out on a platter to cool (or rinse briefly in cool water) and leave at room temperature.
• Make the sauce verte: Put shallot in a small bowl with 1/2 teaspoon salt and cover with the red wine vinegar. Macerate 5 minutes, then stir in lemon zest and juice, mustard and capers. Whisk in 1/2 cup olive oil. Just before serving, add parsley, chervil and black pepper to taste.
• Bake salmon, uncovered, until just done, 10 to 12 minutes. Remove and let cool slightly. Put beans in a medium bowl, season with salt and pepper, and dress with 2 tablespoons sauce verte. Line a platter with lettuce leaves, if using, then make a pile of beans. With a spatula, lift salmon from skin, then place on top of beans. Dab salmon with 2 more tablespoons sauce verte, garnish with chopped egg and serve. Pass potatoes and remaining sauce separately.

WILD SALMON WITH GREEN BEANS AND SAUCE VERTE

Ingredients:

• 1 1/2 pounds wild salmon fillet, such as King or sockeye, skin on
• Salt and pepper
• Olive oil
• 2 pounds new potatoes
• 1 pound haricots verts, or a mixture of small green and yellow beans
• 1 shallot, finely diced
• 2 tablespoons red wine vinegar
• Zest and juice of 1 small Meyer lemon
• 1 teaspoon Dijon mustard
• 1 tablespoon capers, rinsed and roughly chopped
• 1/4 cup finely chopped parsley
• 1/4 cup finely chopped chervil, or a mixture of parsley and tarragon
• Lettuce leaves
• 2 hard-cooked (9-minute) eggs, roughly chopped

Steps:

• 1. Using pliers, remove pin bones from salmon (or have your fishmonger do it). Season on both sides with salt and pepper. Place on baking sheet skin side down and drizzle with 1 tablespoon olive oil. Set aside at room temperature. Heat oven to 350 degrees. 2. Scrub potatoes and simmer in well-salted water until tender, about 15 minutes. Drain and keep warm. 3. Top and tail the haricots verts and simmer in well-salted water until tender, 3 to 5 minutes. Spread out on a platter to cool (or rinse briefly in cool water) and leave at room temperature. 4. Make the sauce verte: Put shallot in a small bowl with 1/2 teaspoon salt and cover with the red wine vinegar. Macerate 5 minutes, then stir in lemon zest and juice, mustard and capers. Whisk in 1/2 cup olive oil. Just before serving, add parsley, chervil and black pepper to taste. 5. Bake salmon, uncovered, until just done, 10 to 12 minutes. Remove and let cool slightly. Put beans in a medium bowl, season with salt and pepper, and dress with 2 tablespoons sauce verte. Line a platter with lettuce leaves, if using, then make a pile of beans. With a spatula, lift salmon from skin, then place on top of beans. Dab salmon with 2 more tablespoons sauce verte, garnish with chopped egg and serve. Pass potatoes and remaining sauce separately.

TERIYAKI SALMON & GREEN BEANS

Ingredients:

• 4 salmon fillets (or a 500g piece to cut up yourself)
• 100g green beans , ends trimmed
• 1 lemon , cut into wedges
• 2 tbsp low-salt soy sauce
• 1 tbsp honey
• 1 tbsp mirin
• 1 garlic clove , crushed
• noodles or rice, to serve

Steps:

• Heat oven to 180C/160C fan/gas 4. If you have a whole piece of salmon, cut it into four fillets. Place a sheet of baking parchment on a baking tray and lay the salmon diagonally across it.
• Cook the beans in boiling water for 1 min and drain. Arrange the beans in piles around the salmon and add the lemon wedges to the baking tray. Mix the soy sauce, honey, mirin and garlic, and pour half of it over the beans and salmon.
• Cook for 15 mins, then pour the rest of the sauce over the salmon. Cook for another 5 mins. Squeeze over the lemon and serve with noodles or rice.