I am obsessed with my most recent Bon Appetit issue. It is “The Cooking School Issue” and before I could even get beyond the “Pan Roasting” section of this awesome tutorial of a magazine, I was in the kitchen cooking!!! Now, I am sure the BA would be none too thrilled that I used frozen fish and vegetables for my dish, but it was great that I could prepare a full, tasty dinner using the tips that I learned with food I already had on hand. The end result is a crispy-skinned fish that pulls the delicious flavor of the grapeseed oil and is enhanced a little more with the simple seasoning of salt and pepper. Sauteed Haricot Vert match perfectly with the fish because they add another dimension of flavor by sauteing them in Rosemary & Garlic Infused Olive Oil and by incorporating the blanching process before sauteing them, leaves their crispness in tact to add a little crunch to the dish. I gave this dish 5 stars because it is delicious, but it is also quick, easy and healthy and full of essential nutrients!!
A take on Bon Appetite's Pan-Roasted Salmon. Quick, easy, light and delicious!
- 1/2 pound skin-on salmon fillet, cut into 2-pieces
- 1 tablespoon grapeseed oil
- Kosher salt and freshly ground black pepper
- 1/2 pound Haricot Vert
- 1 teaspoon garlic and rosemary-infused olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion salt
- Preheat oven to 350 degrees. In a pot of boiling water, add Haricot Vert and blanche for 3 minutes. Immediately remove from water and place in a bowl of ice water.
- From January 2013 Bon Appetit Heat grapeseed oil in a skillet over medium-high heat. Season salmon pieces with salt and pepper. Cook salmon in skillet skin side down. Cook without moving, pressing gently on fillets with a spatula to ensure skin is in full contact with pan, until skin is golden and crisp, about 5 minutes. Transfer skillet to oven (do not turn fish over), and roast until salmon is opaque in center, 3-4 minutes for medium-rare (time will depend on thickness of fish and desired doneness).
- Heat Rosemary-Garlic Infused Olive Oil in a skillet over medium-high heat. Add blanched Haricot Vert, season with garlic powder and onion salt and saute until tender about 3-4 minutes.
- Divide Haricot Vert among 2 plates. Top with salmon skin side up.