Best 2 Seared Salmon With 3 Bean Salad Recipes
Indulge in a culinary journey with our tantalizing Seared Salmon with 3-Bean Salad, a delightful symphony of flavors and textures that will elevate your taste buds. This delectable dish features perfectly seared salmon fillets, their crispy skin enveloping tender, flaky flesh, complemented by a vibrant and refreshing 3-bean salad. The salad is a medley of crunchy green beans, hearty chickpeas, and tender kidney beans, tossed in a tangy vinaigrette dressing that bursts with brightness. Prepare to be captivated by the harmony of flavors and textures in every bite. Additionally, discover a treasure trove of culinary delights within this article, including a refreshing Cucumber Salad with Feta and Dill, an aromatic Lemon-Herb Roasted Chicken, and a decadent Chocolate Mousse with Raspberry Sauce. Embark on a culinary adventure and tantalize your palate with these delectable recipes.
Check out the recipes below so you can choose the best recipe for yourself!
COLD ROAST SALMON WITH SMASHED GREEN BEAN SALAD
Roasting salmon low and slow yields fish that stays moist and tender even when served chilled. A raw green bean salad is a perfect crunchy accompaniment; our trick for smashing and marinating the beans softens their texture and flavors them inside and out.
Provided by Anna Stockwell
Categories Bon Appétit Seafood Fish Salmon Green Bean Radish Lemon Dinner Summer Wheat/Gluten-Free
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F. Place salmon on a rimmed baking sheet and rub 2 Tbsp. oil over each side. Season all over with black pepper, 2 tsp. kosher salt, and 1/4 tsp. red pepper flakes. Arrange skin side down and roast until a tester, metal skewer, or thin-bladed knife inserted laterally through salmon flesh meets no resistance, 20-25 minutes. (Fish should be opaque throughout and just able to flake.) Let cool.
- While salmon is roasting, make the salad. Whisk lemon juice, 3 Tbsp. oil, 2 tsp. kosher salt, and remaining 1/4 tsp. red pepper flakes in a large bowl to combine. Set dressing aside.
- Working in batches, place green beans in a large resealable plastic bag. Seal bag and whack beans with a rolling pin to split the skins and soften the insides without completely pulverizing the flesh. Place in bowl with reserved dressing. Toss, massaging with your hands to break beans down further and coat. Let sit at room temperature at least 1 hour.
- Thinly slice radishes lengthwise. Place in a large bowl of ice water, cover, and chill until ready to serve (this will allow you to get the prep out of the way and keep the radishes crisp and firm).
- Just before serving, drain radishes and toss with marinated green beans. Add pistachios; taste salad and season with pepper if needed. Transfer to a platter and drizzle with oil and sprinkle with sea salt.
- Using 2 spatulas, carefully transfer salmon to another platter, leaving skin behind on baking sheet. Drizzle with oil and squeeze juice from a lemon wedge or two over; sprinkle with sea salt. Serve with more lemon wedges and Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde alongside.
- Do Ahead
- Salmon can be roasted and green beans can be marinated 1 day ahead; cover and chill separately. About 45 minutes before serving, remove green beans from the fridge and let sit at room temperature to warm up a bit. Radishes can be sliced 1 day ahead; keep chilled.
PAN SEARED SALMON WITH CITRUS VINEGAR GLAZE AND GREEN BEANS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 28m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a cast iron pan or heavy bottomed skillet over medium high heat. Brush the salmon fillets with oil. Season with salt and pepper. Cook salmon until just cooked through, about 3 minutes on each side.
- While salmon cooks, bring wine, vinegar, citrus juices and brown sugar to a boil over high heat. Reduce glaze 3 or 4 minutes, until thickened. Remove from heat. Stir in 1/2 teaspoon coarse black pepper.
- In a second skillet, bring 1/2-inch water to a boil with green beans and pieces of orange and/or lemon rind. Cover the green beans and cook 3 or 4 minutes. Drain the beans and toss with a drizzle of oil (optional) and season with salt and pepper.
- Drizzle glaze over salmon fillets and serve with citrus green beans.
Tips:
- Choose the right salmon fillet: Look for a fillet that is about 1 inch thick and has a vibrant orange-pink color. Avoid fillets that are thin or have a dull color.
- Season the salmon simply: A simple seasoning of salt and pepper is all you need to bring out the natural flavor of the salmon. You can also add a squeeze of lemon juice or a sprinkle of fresh herbs.
- Sear the salmon skin-side down: This will help to crisp up the skin and keep the flesh moist. Be sure to preheat your skillet over medium-high heat before adding the salmon.
- Don't overcrowd the skillet: If you're cooking multiple fillets, be sure to leave enough space between them so that they can sear properly.
- Cook the salmon until it is just cooked through: The salmon is done when it is opaque in the center and flakes easily with a fork. Overcooked salmon will be dry and tough.
- Serve the salmon immediately: Seared salmon is best served hot off the skillet. You can garnish it with a squeeze of lemon juice, a sprinkle of fresh herbs, or a drizzle of olive oil.
Conclusion:
Seared salmon with 3-bean salad is a delicious and healthy meal that is perfect for any occasion. The salmon is cooked to perfection and the 3-bean salad is a flavorful and refreshing complement. This dish is sure to please everyone at your table.
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