Asian Salmon with String Beans
Feel Good Fish Dish
Salmon is such a wonderful fish. It can stand up to bold flavors, it's flaky, but still delicate, you can grill it or bake it or sear it -- I just love it. I get really excited when it's on sale (the fresh stuff, not the frozen stuff), so I like to treat it with love and respect when it makes an appearance in my kitchen. Since my trip to China, I've been under the influence of Asian flavors and this recipe was a big hit at my house. Give it a try and let me know what you think!
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Asian Salmon with String Beans
Hangry Timer: 40 Minutes
Cost: $25
Feeds: 4
What You Need:
4 3 oz Salmon Fillets, skin on
1 Shallot, minced
3 Tbsp Dijon Mustard
4 Tbsp Soy Sauce
6 Tbsp Olive Oil
1 lb String Beans, trimmed*
1 Tbsp Butter
Salt
Pepper
Lemon Wedges
What to do with it:
In a small bowl, mix shallot, mustard, soy sauce and olive oil together until emulsified.
Place fish in a shallow pan or plate so that each filet lays flat, no overlapping.
Spoon half of the soy-mustard marinade over the salmon, reserving the other half for later. Let salmon marinate for at least 15 minutes.
While the salmon is marinating, trim the string beans by snapping or snipping the woody tip with the stem attached. (Here is a helpful tutorial)
Rinse the beans and place in a sauté pan with 1/2 cup of water. Cover and place on high heat until the water begins to boil. Reduce heat to medium and continue to steam until the water is evaporated (about 7-10 minutes). Finish the salmon while they cook.
Heat griddle or large skillet to medium high or high heat (depending on your stove). Place salmon skin side down on the griddle and discard the marinade the fish was sitting in. Cook for 5 minutes* and gently flip the salmon over with a fish turner or wide spatula.**
Continue cooking for 3 more minutes. Transfer the salmon to a wire cooling rack and let rest for 5 minutes - the salmon will continue to cook until it's medium well in the center.
Finish the beans with butter, salt and pepper.
Serve the salmon with a little of the reserved marinade on top, a lemon wedge and some chopped basil if you like -- I like!
Sink your teeth in!
*Hangry District Tip: As I've said before -- don't flip if it sticks! The fish will speak to you when it's ready to tan it's back. Be patient and flip the fish when the skin stops sticking.
**Hangry District Tip: I used my tongs to help lift the fish onto the spatula. Salmon is delicate, but if you take your time you can get a perfect fishy flip.
★★★