Best 2 Wild Salmon With Sea Beans Recipes

In the realm of culinary delights, embark on a tantalizing journey with our featured dish: Wild Salmon with Sea Beans. This exquisite entrée showcases the harmonious marriage of fresh, succulent salmon and the briny essence of sea beans, a unique seaweed prized for its delicate flavor and nutritional value. Our carefully curated collection of recipes offers a diverse range of culinary interpretations, each capturing the essence of this exceptional dish. Explore variations that highlight the natural flavors of the salmon and sea beans, or indulge in culinary creations that introduce a symphony of herbs, spices, and zesty sauces. Whether you prefer the simplicity of grilled salmon with roasted sea beans or the elegance of pan-seared salmon nestled amidst a bed of sautéed sea beans, our recipes cater to every palate. Prepare to be captivated by the culinary artistry and delectable flavors that await you in our exploration of Wild Salmon with Sea Beans.

Here are our top 2 tried and tested recipes!

WILD SALMON WITH GREEN SAUCE

Wild Salmon With Green Sauce image

Wild salmon, green beans, new potatoes and herbs: simple seasonal ingredients for an epic summer dining experience. The most important thing here is not to overcook the salmon. Whether baked or grilled, it is ready as soon as you see white juices rising to the surface, which means the fish will be succulent, not dry. It is better to err on the rare side.

Provided by David Tanis

Categories dinner, easy, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 1/2 pounds wild salmon fillet, such as King or sockeye, skin on
Salt and pepper
Olive oil
2 pounds new potatoes
1 pound haricots verts, or a mixture of small green and yellow beans
1 shallot, finely diced
2 tablespoons red wine vinegar
Zest and juice of 1 small Meyer lemon
1 teaspoon Dijon mustard
1 tablespoon capers, rinsed and roughly chopped
1/4 cup finely chopped parsley
1/4 cup finely chopped chervil, or a mixture of parsley and tarragon
Lettuce leaves
2 hard-cooked (9-minute) eggs, roughly chopped

Steps:

Using pliers, remove pin bones from salmon (or have your fishmonger do it). Season on both sides with salt and pepper. Place on baking sheet skin side down and drizzle with 1 tablespoon olive oil. Set aside at room temperature. Heat oven to 350 degrees.
Scrub potatoes and simmer in well-salted water until tender, about 15 minutes. Drain and keep warm.
Top and tail the haricots verts and simmer in well-salted water until tender, 3 to 5 minutes. Spread out on a platter to cool (or rinse briefly in cool water) and leave at room temperature.
Make the sauce verte: Put shallot in a small bowl with 1/2 teaspoon salt and cover with the red wine vinegar. Macerate 5 minutes, then stir in lemon zest and juice, mustard and capers. Whisk in 1/2 cup olive oil. Just before serving, add parsley, chervil and black pepper to taste.
Bake salmon, uncovered, until just done, 10 to 12 minutes. Remove and let cool slightly. Put beans in a medium bowl, season with salt and pepper, and dress with 2 tablespoons sauce verte. Line a platter with lettuce leaves, if using, then make a pile of beans. With a spatula, lift salmon from skin, then place on top of beans. Dab salmon with 2 more tablespoons sauce verte, garnish with chopped egg and serve. Pass potatoes and remaining sauce separately.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 7 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 915 milligrams, Sugar 5 grams, TransFat 0 grams

SALMON WITH WHITE BEANS

Salmon with White Beans image

Creamy cannellini beans, sauteed with rosemary and lemon zest, provide a fragrant and delicious bed for steamed salmon in this easy and delicious weeknight meal.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 20m

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
1 tablespoon finely grated lemon zest (from 1 lemon), plus wedges for serving
1/2 teaspoon chopped fresh rosemary
1/2 cup chicken broth
4 skinless salmon fillets (4 to 6 ounces each)
Coarse salt and ground pepper
1/2 cup fresh parsley

Steps:

In a large skillet, heat oil over medium. Add beans, zest, and rosemary and saute until fragrant, 1 minute. Add broth and salmon to skillet and season with salt and pepper. Cover and cook until salmon is opaque, about 10 minutes. Sprinkle with parsley and serve with lemon wedges.

Nutrition Facts : Calories 581 g, Fat 30 g, Fiber 9 g, Protein 43 g, SaturatedFat 5 g

Tips:

Choose the freshest salmon possible. Wild-caught salmon is typically considered to be of higher quality than farm-raised salmon.
Cook the salmon gently. Overcooking will dry out the fish and make it tough.
Use a variety of cooking methods. Salmon can be grilled, baked, pan-fried, or poached.
Season the salmon simply. Salt, pepper, and lemon juice are all that is needed to bring out the natural flavor of the fish.
Serve the salmon with a variety of sides. Roasted vegetables, mashed potatoes, or a simple salad are all good choices.

Conclusion:

Salmon is a delicious and versatile fish that can be enjoyed in many different ways. Whether you are grilling it, baking it, or pan-frying it, be sure to cook it gently and season it simply to bring out the natural flavor of the fish. With its rich omega-3 fatty acids and other nutrients, salmon is a healthy and delicious addition to any diet.