The Blog is on Vacation, but Cook this 10-minute Salmon Supper with Green Beans Vinaigrette

I'm not here now, but I took this.

I write two really fun cooking blogs.  On the rare occasion, I share something between the two.  This is one of those times:

Really Quick Supper:  Grilled Salmon with a Balsamic-Honey Sauce and Green Beans Vinaigrette  2-3 servings

Here's how:

Cook oiled and salt + peppered salmon (2-8oz portions Copper River Salmon here), skin-side up, over medium-high heat on a grill or skillet for 4 minutes.  Turn and cook until firm, but still moist-- another 2-4 minutes for 3/4" thick fish.    Remove and let rest 2 minutes.  Thicker or larger fish will take a bit longer.

Meanwhile, cook clipped package of haricots verts in microwave @ full power 2-3 minutes.

Make vinaigrette for beans:  Whisk together in a medium bowl 1T white wine vinegar with 1/4 t each salt, pepper, crushed red pepper, Dijon-style mustard.  Then whisk in 2T olive oil, 1 T at a time until thickened or emulsified.

Pour the beans carefully (HOT) into bowl and toss w/ vinaigrette.  Taste and re-season if necessary.

Make the sauce for the fish like this:  In a small bowl, mix well together 2T balsamic vinegar and 2t honey with a good pinch of black pepper.  Another sauce I like is Fig jam mixed with balsamic vinegar--2T jam to 1T balsamic, with some crushed red pepper and a pinch of salt.

To serve:  Place a piece of cooked fish on each plate and drizzle with the sauce. Add the green beans and serve hot.

Wrap well the second piece of fish and store in frig; keeps one day.  Store beans in the bowl, covered, and refrigerated.  Use within 2-3 days.

 Wine? I typically like Oregon Pinot Noir with salmon, but this prep calls for a bit bigger wine, so go with an Australian Shiraz or a California Cab.

Have fun cooking and taking care of yourself; I'll be back soon.
Meantime, read this article on summer cookbooks!
Alyce