Wild Salmon With Sea Beans

Name: Wild Salmon With Sea Beans
Total time: 30 min
Yield: 4 servings
Cuisine: asian
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

Recipe from Esca

Adapted by Melissa Clark

Total Time: 30 minutes plus chilling time
Rating: 4(10)
Comments: Read comments

Featured in: A Briny Bean With Plenty of Snap

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Ingredients

Yield:4 servings

2tablespoons red wine vinegar
2teaspoons minced shallot
Sea salt and freshly ground black pepper to taste
7tablespoons extra virgin olive oil
4ounces haricots verts (about 1¼ cups), trimmed
2ounces sea beans (about ⅔ cup), trimmed
2tablespoons chopped Italian parsley
46-ounce fillets wild salmon, skin on

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.