Sometimes, I just want to toss something simple together for dinner.
This was one of those times.
We’d been on the road for the long holiday weekend, meaning that there had been a fair amount of drive-though dining, and I was feeling the need for a little seafood, and mebbe some fresh green things, in our diet – I couldn’t, in good conscience, count our fish and chips lunch from Captain D’s or the cole slaw. Let us not discuss the hush puppies.
Fortunately, I had some nice salmon filets in the freezer, a fresh batch of spiced walnuts, the makings for a spinach salad, my favorite haricots verts in the freezer, and a nice little packet of Fleur de Sel from last summer’s trip to Michigan.
A plan came together.
INGREDIENTS
•2 salmon fillets – I used thawed skinless, wild-caught frozen fillets from Target
•Fresh parsley
•1/2 lb haricots verts
•1/2 cup water
•1/2 cup balsamic vinegar
•1/2 tsp dried shallots (soak them in the water and vinegar for about 15 minutes)
•1 tbsp butter
•Salt – I used that nice Fleur de Sel
•Pepper – I used Tellicherry
Heat the oven to 450º.
Arrange the salmon on top of the parsley in a baking dish and season with salt and pepper.
Bake for 12 to 15 minutes, until done.
Add the haricots verts to a large skillet with the water, vinegar, and shallots. Season with salt and pepper, add a knob of butter, and bring to a boil over high heat.
Cook for 6 minutes, remove the haricots verts, and continue boiling the water and vinegar mixture to reduce.
When the salmon is ready, serve with the haricots verts and drizzle the reduced balsamic shallot sauce over both.
We had ours with some Vigo’s Yellow Rice, and a spinach and romaine salad with those spiced walnuts, strawberries, and my Lemon Poppy Seed Dressing.
Nice, simple, and TASTY!