In this Julia Child inspired recipe, Chef Ben re-creates one of her iconic fish preparations and adapted it to feature our west coast salmon. Paired with a classic rendition of Green Beans Almondine, dinner comes together quickly and flavorfully!
Makes 4 servings
Ingredients
4 4oz salmon fillets with skin on
Salt and pepper to taste
2 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, minced
2 tbsp capers, drained
Juice of 1 lemon
Zest of 1 lemon
1/4 cup chicken or vegetable stock
2 tbsp chopped fresh parsley (optional)
Method
1. Season salmon fillets with salt and pepper on both sides.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the salmon fillets to the skillet, skin-side down, and cook for 3-4minutes until the skin is crispy.
4. Flip the salmon fillets and cook for an additional 3-4 minutes, or untilcooked to your desired doneness. Remove from the skillet and set aside.
5. In the same skillet, melt the butter over medium heat. Add the minced garlicand cook for 1-2 minutes until fragrant.
6. Stir in the capers, lemon juice, lemon zest, and chicken or vegetable broth.Cook for 2-3 minutes, allowing the sauce to thicken slightly.
7. Return the salmon fillets to the skillet, spooning the lemon caper sauceover them. Cook for another minute to heat through.
8. Garnish with chopped fresh parsley, if desired, and serve hot.
Green Beans Almondine
Makes 4 servings
Ingredients
1 pound fresh green beans, trimmed
2 tablespoons unsalted butter
1/4 cup slivered almonds
Salt and pepper to taste
Lemon wedges for serving(optional)
Method
1. Bring a large pot of salted water to a boil. Add the green beans and cookfor 3-4 minutes until crisp-tender. Drain and immediately plunge into ice waterto stop the cooking process. Drain again and set aside.
2. In a large skillet, melt the butter over medium heat. Add the sliveredalmonds and cook, stirring frequently, until the almonds are lightly toastedand fragrant.
3. Add the blanched green beans to the skillet with the toasted almonds. Tossto coat the green beans in the butter and almonds. Season with salt and pepperto taste.
4. Cook for an additional 2-3 minutes until the green beans are heated through.
5. Serve hot, with lemon
