Thursday, April 9, 2009

Pan Seared Salmon with Sauteed Beans

Servings: 4

  • Salmon fillets - 1 lb (450 gm)
  • Green beans - 1/2 lb (250 gm), cut into 1 inch pieces
  • Onions - 1 lrg, sliced lengthwise
  • Salt - to taste
  • Black Pepper - 1/2 tsp
  • Chili powder - 1/2 tsp
  • Sweet-chili sauce - 1 tsp
  • Garlic clove - 1, minced
  • Coarse Mustard sauce - 1 tsp
  • 1. Cut the salmon into 1.5 inch wide pieces. In a bowl mix in 1/2 tsp of salt, pepper and the chili powder. Coat the fillets evenly with the spice rub and let it rest for 1/2 hour.
  • 2. In a non-stick pan, heat 2 tbsp of oil, till smoking hot. Add the salmon and sear for 2-3 min on each wide. Remove and let it rest on a plate. You are not looking for a completely cooked salmon. It will finish cooking from the heat absorbed while resting.
  • 3. Meanwhile, heat 2 more tbsp of oil in the pan. Add the onions and beans and garlic. Add some salt and pepper to taste. Keep in mind the mustard sauce will be salty. Saute on high heat for 4-5, till the beans get bright green in colour.
  • 4. In a bowl, mix in the mustard, and chili sauce with 1 tbsp of water. Pour this over the beans and onions. Stir to combine. Saute for 2-3 more min. Return the Salmon fillets to the beans. Toss every thing together.
  • 5. Serve as it is or with a side of salad or plain rice.


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