Post by Tim Wescott on Jul 3, 2004 11:59:41 GMT -5
Pan-Seared Salmon
1 1/2 lbs salmon
Olive oil (for drizzling)
Salt and pepper
½ cup water
½ cup balsamic vinegar
2 tablespoons orange juice
2 teaspoons lemon juice
2 tablespoons brown sugar
½ teaspoons coarse black pepper
1 lb green beans (trimmed)
Pre-heat a pan over medium-high heat. Brush the salmon fillets with oil. Season with salt and pepper. Cook salmon until just cooked through, abut 3 minutes on each side.
While salmon cooks, bring water, vinegar, citrus juices and brown sugar to a boil over high heat. Reduce glaze 3 or 4 minutes, until thickened. Remove from heat. Stir in ½ teaspoon coarse black pepper.
To second pot add green beans, pieces of orange and/or lemon rind and ½ inch of water. Bring to a boil, cover, and cook 3 or 4 minutes. Drain the beans, toss with a drizzle of oil (optional) and season with salt and pepper.
Drizzle glaze over salmon fillets and serve with citrus green beans.
1 1/2 lbs salmon
Olive oil (for drizzling)
Salt and pepper
½ cup water
½ cup balsamic vinegar
2 tablespoons orange juice
2 teaspoons lemon juice
2 tablespoons brown sugar
½ teaspoons coarse black pepper
1 lb green beans (trimmed)
Pre-heat a pan over medium-high heat. Brush the salmon fillets with oil. Season with salt and pepper. Cook salmon until just cooked through, abut 3 minutes on each side.
While salmon cooks, bring water, vinegar, citrus juices and brown sugar to a boil over high heat. Reduce glaze 3 or 4 minutes, until thickened. Remove from heat. Stir in ½ teaspoon coarse black pepper.
To second pot add green beans, pieces of orange and/or lemon rind and ½ inch of water. Bring to a boil, cover, and cook 3 or 4 minutes. Drain the beans, toss with a drizzle of oil (optional) and season with salt and pepper.
Drizzle glaze over salmon fillets and serve with citrus green beans.