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 1/4 cups), trimmed
- 2 ounces sea beans (about 2/3 cup), trimmed
- 2 tablespoons chopped Italian parsley
- 4 6-ounce fillets wild salmon, skin on
- Nutritional Information
Nutritional analysis per serving (4 servings)
622 calories; 46 grams fat; 8 grams saturated fat; 23 grams monounsaturated fat; 9 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 38 grams protein; 93 milligrams cholesterol; 106 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
- 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.
- 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.
30 minutes plus chilling time
Dining and Cooking