Tangy and flaky salmon that goes perfectly with fresh green beans. This 15-minute recipe is quick, easy, and delicious.
- 2 salmon filets, fresh or fully thawed and with skin on
- 2 large handfuls of cleaned green beans
- 4 cloves of garlic
- Juice of one half lemon
- 1/4 C white wine (Gewurztraminer or Chardonnay)
- 2 T capers
- 2 T Butter
- Olive Oil
- Salt and Pepper to taste
Mise and Cooking
- Slice salmon filets into equal portions. Grind pepper and salt across the top of both filets. Skin-on means the meat is protected from the sear and doesn’t overcook.
- Clean green beans by snipping off the stem side only.
- Rough chop the garlic and set aside (portioned in half).
- Prepare the poaching liquid by combining wine, half of the garlic, capers, half of the lemon juice, and butter in a sauce pan. Bring to a boil until the butter is completely melted and you can see it starting to separate. The wine and garlic will begin to smell sweet and not “alcoholy”. Remove from heat and set aside.
- Toss green beans, salt, and remaining garlic into a HOT oiled non-stick pan. Stir fry on high-heat for two minutes and then cover the pan and reduce heat to medium/low for two minutes. Optionally squeeze in a bit of the lemon juice and give the beans a toss to coat and then turn off the heat and let them sit covered.
- In a non-stick pan, add olive oil and get the pan HOT. Place salmon skin-side down and let it sear. You can cover the pan temporarily to prevent oil splash or use a screen.
- After searing the salmon for two minutes, remove cover and pour the poaching liquid over the salmon and into the pan. Immediate cover and cook on medium/low heat for about 3 minutes or until the salmon is cooked to your desired texture.
- Serve immediately. The salmon should easily pull away from the skin with light pressure from a fork.
This dish is fast and easy and you’ll be enjoying a delicious poached salmon in about 15 minutes from kitchen to table.