SAUCE, BEANS & SALMON
MAKES 2 SERVINGS.
2 tbs pine nuts, toasted
2 skinless salmon fillets
9 tbs oil
1 1/2 tsp each grainy mustard and finely chopped rosemary plus 2 whole sprigs
1 tbs each Worcestershire sauce and soy sauce
1/4 cup each red wine vinegar and balsamic vinegar
1 tbs butter
6 oz string beans
2 tbs brown sugar
Ice water
Salt and Pepper
Heat oven to 425 degrees. In a bowl, stir together vinegars, brown sugar, Worcestershire, soy sauce, mustard and rosemary, season with salt and pepper. Whisk in oil. In a pot, bring 2 quarts water and 1 tbs salt to a boil. Fill a bowl halfway with ice water. Add beans to boiling water, cook until al dente, drain, plunge into ice bath, drain again, pat dry. Lay salmon fillets on a greased baking sheet. TUCK a rosemary sprig under each. Brush fillets with oil, season with salt and pepper. Whisk sauce, spoon some over fillets. Roast until cooked through 5 min. Remove, tent with foil. In skillet, melt butter, cook until light golden. Add nuts, cook 30 seconds, stirring to coat with butter. Add beans, season with salt and pepper, cook until hot. Divide beans and nuts between 2 plates. Transfer salmon fillets to plates, drizzle each with another spoonful of sauce. SERVE immediately...
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