Tuesday, March 9, 2010

Salmon with Browned Butter, Almonds & Green Beans

I was looking through the March 2010 Real Simple magazine and stumbled upon a tempting salmon recipe. I was thinking about the salmon filet I had in the freezer for awhile and thought this recipe sounded like something Adam and I would both enjoy. I made it on Sunday for lunch - and it took only 20 minutes!! I will definitely be making this again and again (but not too close together because it's such a buttery rich treat!). And by pan frying the salmon, it gets nice and crunchy on the outside.

I would even make this butter/almond/caper mix to put over the green beans as a side dish for other meals.

This will serve 4:

4 tablespoons unsalted butter
1 1/4 pounds skinless salmon fillet, cut into 4 pieces
kosher salt and black pepper
1 pound green beans, trimmed
1/4 cup sliced almonds
2 tablespoons capers

Heat 1 tablespoon of the butter in a large skillet over medium heat. Season the salmon with salt and pepper. Cook until opaque throughout, 3-5 minutes per side (depending on thickness of salmon); transfer to plate.

Fill a second skillet with 1/2 inch water, bring to a boil and add 1/4 teaspoon salt. Add the beans, cover and steam until just tender, 4-5 minutes; drain. NOTE - I used frozen green beans and cooked them according to the package directions.

Wipe out the green bean skillet and heat the remaining 3 tablespoons of butter over medium heat. Add the almonds and cook, stirring frequently, until the almonds and butter are golden brown (be careful - will burn easily), 2-3 minutes. Stir in the capers.

Plate the salmon and green beans on dinner plates and spoon butter over all.

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