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Pan Seared Salmon with Spicy Garlic Haricot Vert

Serves:

4

ABOUT THE RECIPE

“Rhythmically Spicy and Moves with graceful ease” was once written about my dancing
in the early 90s…I believe it was my performance at the famed burlesque club, the
Drunken Swordfish. Ironically, that’s also a great description of this easy weeknight
dish

Ingredients

  • 4 Salmon fillets 6 to 8 ounces skin on but scaled (you can remove the skin but I dig it)


  • 1½ teaspoons smoked paprika


  • 1½ teaspoons onion powder


  • 1 pound of Haricot Vert (thin green beans) trimmed


  • 1 tablespoon olive oil


  • ½ cup of fresh chopped flat-leaf parsley


  • 3 cloves of garlic minced fine


  • 1 tablespoon Bomba di Calabria Chilis (Calabrian Hot Pepper Paste)


  • Salt and Pepper


  • The juice of 1 lemon plus lemon wedges for garnish


  • ½ cup of fish or vegetable stock; Sweat not Little Chefs, Metro makes this for you


  • 2 tablespoons unsalted butter 


Preparation

In a small bowl, combine onion powder, smoked paprika, and a good pinch of salt and

pepper. Season both sides of the Salmon fillets with this mixture and allow them to sit at

room temperature (about 20 minutes) while you continue your cooking dance.

Have a bowl of ice water ready to cool the beans down. In a large pot of boiling salted

water, blanch haricots verts until crisp-tender, 2 to 3 minutes. Drain, then plunge into ice

water to stop cooking. Drain again and pat dry and set aside.

Heat the olive oil in a large skillet over medium heat. When the oil is hot, sear the salmon

fillets, flesh side down first, for about 4 to 5 minutes per side or until the fish is just

opaque when fork tested. Transfer the fish to a plate and tent with foil.

In the same skillet, lower the heat and add the remaining olive oil. Add the garlic, Chili

Paste to the skillet and cook for about a minute, then add the blanched green beans and

cook for about 2 minutes, stirring regularly. Next, add fish stock and reduce the sauce for

a couple of minutes, until slightly thickened; season to taste with salt and pepper.

Add the Salmon fillets back to the skillet, flesh side up along with the butter and heat for

about 2 more minutes. Finally, squeeze over the lemon and sprinkle over the chopped

parsley.

To serve, transfer the Salmon fillets to a large serving platter and spoon the haricot vert

around the fish; don’t forget to drizzle any pan juices over the dish. Garnish with lemon

wedges and chopped parsley. Osh my Cod, I just remembered that was my stage name at

the club, Pan Juices…good memories. Well, bon appetite Little Chefs.

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