Pan Seared Salmon and Haricot Verts Potato Salad

Name: Pan Seared Salmon and Haricot Verts Potato Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 28 grams apple juice; 2 Tbsps butter; 1 Tbsp minced garlic; 57 grams grape seed oil; 1 teaspoon ground pepper; 473 milliliters fresh haricot verts; 28 grams lemon juice; 2 whole lemons; 57 grams olive oil; 118 milliliters thin-sliced red onion; 850 grams salmon fillets; 1 Tbsp salt; 28 grams stone ground mustard; 237 milliliters peeled and small-cubed Yukon gold potatoes

Pan Seared Salmon and Haricot Verts Potato Salad is a gluten free and pescatarian recipe with 6 servings. This side dish has 455 calories, 30g of protein, and 32g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 35 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up thin- onion, lemons, stone ground mustard, and a few other things to make it today.

Instructions

For the salmon: Preheat the oven to 400 degrees F. In a saute pan over medium-high heat, add the olive oil and allow to warm.

Ingredients you will need

Olive Oil

Salmon

Equipment you will use

Oven

Frying Pan

Sprinkle the salmon with the salt and pepper, and then add to the pan. Sear the salmon on first side until browned, 3 to 4 minutes. Then flip the fillets and repeat the process, reducing the heat to medium for the second side. Fish will be medium at this stage. Finish in the oven for additional desired cooking. Once cooked, squeeze the lemons over the fish and into pan and allow the salmon to rest while cooking the vegetables.

Ingredients you will need

Salt And Pepper

Vegetable

Lemon

Salmon

Fish

Equipment you will use

Oven

Frying Pan

Add the grape seed oil to a saute pan over high heat and allow to warm. Then add the potatoes and onions, cooking until the onions soften, 3 to 4 minutes. Next, add the beans, garlic, apple juice, lemon juice and mustard, reducing the heat to medium. Cook until beans have softened, a final 3 minutes.

Ingredients you will need

Grape Seed Oil

Apple Juice

Lemon Juice

Potato

Mustard

Garlic

Onion

Beans

Equipment you will use

Frying Pan

Remove from the heat and stir in the butter.

Ingredients you will need

Butter

Serve the salad in center of the plate. Top with the salmon and drizzle with the vegetable pan sauce.

Ingredients you will need

Vegetable

Salmon

Sauce

Equipment you will use

Frying Pan

Equipment

Oven

Frying Pan

Ingredients

Servings:

28grams

apple juice 2Tbsps

butter 1Tbsp

minced garlic 57grams

grape seed oil 1teaspoon

ground pepper 473milliliters

fresh haricot verts 28grams

lemon juice 2

whole lemons 57grams

olive oil 118milliliters

thin-sliced red onion 850grams

salmon fillets 1Tbsp

salt 28grams

stone ground mustard 237milliliters

peeled and small-cubed Yukon gold potatoes

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try GEN5 Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 9 dollars per bottle.