Seared Salmon with green Bean Salad

Seared Salmon with green Bean Salad

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  • Prep Time


  • Total Time


  • Servings



  • 2

    T balsamic vinegar

  • 2

    T finely chopped shallots

  • ¼

    c plus 1 T EVOO, divided

  • Kosher salt

  • Black pepper

  • 4

    skinless salmon fillets (6 oz each)

  • ½

    pound green beans, trimmed

  • 6

    oz. cherry tomatoes, quartered

  • 4

    radishes, very thinly sliced


1. In med. bowl, whisk together vinegar, shallots and ¼ cup oil, then season to taste with salt and pepper. Set aside 2. Season both sides of salmon with salt and pepper. Heat large heavy non stick skillet over med. high heat. Add remaining 1 T oil, then add salmon and cook 2 ot 3 min. each side or until mostly opaque with a rosy center. Transfer to platter and let rest for 2 min. 3. Cook green beans until crisp tender 4. Arrange green beans on 4 plates. Top each with salmon fillet. Spoon tomatoes and vinaigrette over salmon and scatter radishes on top


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