Glazed Salmon With Green Bean Bulgur Salad Food

COLD ROAST SALMON WITH SMASHED GREEN BEAN SALAD

Steps:

• Preheat oven to 300°F. Place salmon on a rimmed baking sheet and rub 2 Tbsp. oil over each side. Season all over with black pepper, 2 tsp. kosher salt, and 1/4 tsp. red pepper flakes. Arrange skin side down and roast until a tester, metal skewer, or thin-bladed knife inserted laterally through salmon flesh meets no resistance, 20-25 minutes. (Fish should be opaque throughout and just able to flake.) Let cool.
• While salmon is roasting, make the salad. Whisk lemon juice, 3 Tbsp. oil, 2 tsp. kosher salt, and remaining 1/4 tsp. red pepper flakes in a large bowl to combine. Set dressing aside.
• Working in batches, place green beans in a large resealable plastic bag. Seal bag and whack beans with a rolling pin to split the skins and soften the insides without completely pulverizing the flesh. Place in bowl with reserved dressing. Toss, massaging with your hands to break beans down further and coat. Let sit at room temperature at least 1 hour.
• Thinly slice radishes lengthwise. Place in a large bowl of ice water, cover, and chill until ready to serve (this will allow you to get the prep out of the way and keep the radishes crisp and firm).
• Just before serving, drain radishes and toss with marinated green beans. Add pistachios; taste salad and season with pepper if needed. Transfer to a platter and drizzle with oil and sprinkle with sea salt.
• Using 2 spatulas, carefully transfer salmon to another platter, leaving skin behind on baking sheet. Drizzle with oil and squeeze juice from a lemon wedge or two over; sprinkle with sea salt. Serve with more lemon wedges and Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde alongside.
• Do Ahead
• Salmon can be roasted and green beans can be marinated 1 day ahead; cover and chill separately. About 45 minutes before serving, remove green beans from the fridge and let sit at room temperature to warm up a bit. Radishes can be sliced 1 day ahead; keep chilled.

SWEET & TANGY SALMON WITH GREEN BEANS

Steps:

• Preheat oven to 425°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. In a small skillet, melt butter; stir in brown sugar, soy sauce, mustard, oil, pepper and salt. Brush half of the mixture over salmon., Place green beans in a large bowl; drizzle with remaining brown sugar mixture and toss to coat. Arrange green beans around fillets. Roast until fish just begins to flake easily with a fork and green beans are crisp-tender, 14-16 minutes.

BLACK BEAN-GLAZED SALMON WITH GINGER CABBAGE

Steps:

• Ginger Cabbage, part 1: Heat the oil in a large, heavy-bottomed skillet over high heat; then add the shrimp. Fry until sizzling and fragrant, 2-3 minutes. Meanwhile, peel the ginger. Slice lengthwise into planks, then crosswise into matchsticks. Mince the matchsticks, then set aside. Cut the cabbage in half, then in quarters; cut out the core and discard. Roughly slice the cabbage into 1-inch strips. When the shrimp have browned slightly, remove and drain on paper towels. (Leave the skillet over high heat.)
• Ginger Cabbage, part 2: Layer the ginger, cabbage, and pepper flakes in the hot skillet and let cook undisturbed, 2-3 minutes. Meanwhile, smash the garlic cloves, remove peel, and mince. Scatter the garlic on top of the cabbage, then add the salt. Once the bottom layer has caramelized, use tongs to turn the cabbage so the caramelized cabbage sits on top; then continue to cook undisturbed until the rest of the cabbage is browned and caramelized, 3-4 minutes.
• Salmon: Preheat oven to 300 F. Cut salmon in half lengthwise along the bloodline (the darker flesh that runs along the center seam). Then cut each half crosswise into 3 equal portions. Heat a large, heavy-bottomed skillet over high heat. Season the flesh with a generous sprinkling of salt. Add oil to skillet; when shimmering, carefully add the fillets flesh side down, laying each piece away from you to prevent oil from splashing onto yourself. Let cook undisturbed until nicely browned, 2-3 minutes; meanwhile, season the skin with salt. Then flip the salmon. Squeeze the juice of 1 lemon all over the caramelized side of the fillets, turn off the heat, and set aside. (If working in batches, repeat with remaining fillets.)
• Black Bean Sauce: In a small skillet over medium heat, add black bean sauce, hot sauce, and rice wine vinegar. In a small bowl, whisk together water and cornstarch to make a slurry. Whisk the slurry into the black bean mixture to thicken the sauce. Spoon sauce over the salmon to cover. Bake until salmon is cooked to desired doneness, 3-5 minutes. Meanwhile, prepare the Bean Sprout Salad.
• Bean Sprout Salad: Use a mandoline or a knife to thinly slice the radishes. (Tip: If using a knife, slice radishes in half first so they have a flat surface to rest on as you slice.) Rinse radishes in water (to minimize staining the other ingredients pink). Mince cilantro stems; you should have 2-3 tablespoons. Add bean sprouts to a bowl, followed by drained radishes, minced cilantro stems, and a few cilantro leaves. Add a pinch of salt and the juice of half a lemon; toss to combine.
• Assembly: Just before serving, mix the toasted shrimp into the Ginger Cabbage. Place a serving of the cabbage onto a plate; top with a salmon fillet and a spoonful of Bean Sprout Salad. Repeat with additional servings and serve immediately.

PAN SEARED SALMON WITH CITRUS VINEGAR GLAZE AND GREEN BEANS

Steps:

• Preheat a cast iron pan or heavy bottomed skillet over medium high heat. Brush the salmon fillets with oil. Season with salt and pepper. Cook salmon until just cooked through, about 3 minutes on each side.
• While salmon cooks, bring wine, 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 1/2 teaspoon coarse black pepper.
• In a second skillet, bring 1/2-inch water to a boil with green beans and pieces of orange and/or lemon rind. Cover the green beans and cook 3 or 4 minutes. Drain the beans and toss with a drizzle of oil (optional) and season with salt and pepper.
• Drizzle glaze over salmon fillets and serve with citrus green beans.

GLAZED GRILLED SALMON

Steps:

• Prepare bbq (medium-high heat).
• Combine brown sugar, mustard and soy sauce in medium bowl; whisk to blend.
• Transfer 1 tblsp glaze to small bowl; mix in rice vinegar and set aside.
• Brush 1 side of salmon steaks generously with half of glaze in medium bowl.
• Place salmon steaks, glazed side down, onto bbq.
• Grill until glaze is slightly charred, about 4 minutes.
• Brush top side of salmon steaks with remaining glaze in medium bowl.
• Turn salmon over and grill until second side is slightly charred and salmon is just opaque in centre, about 5 minutes longer.
• Transfer salmon to plates.
• Drizzle reserved glaze to small bowl over salmon and serve.

WILD SALMON WITH GREEN SAUCE

Steps:

• Using pliers, remove pin bones from salmon (or have your fishmonger do it). Season on both sides with salt and pepper. Place on baking sheet skin side down and drizzle with 1 tablespoon olive oil. Set aside at room temperature. Heat oven to 350 degrees.
• Scrub potatoes and simmer in well-salted water until tender, about 15 minutes. Drain and keep warm.
• Top and tail the haricots verts and simmer in well-salted water until tender, 3 to 5 minutes. Spread out on a platter to cool (or rinse briefly in cool water) and leave at room temperature.
• Make the sauce verte: Put shallot in a small bowl with 1/2 teaspoon salt and cover with the red wine vinegar. Macerate 5 minutes, then stir in lemon zest and juice, mustard and capers. Whisk in 1/2 cup olive oil. Just before serving, add parsley, chervil and black pepper to taste.
• Bake salmon, uncovered, until just done, 10 to 12 minutes. Remove and let cool slightly. Put beans in a medium bowl, season with salt and pepper, and dress with 2 tablespoons sauce verte. Line a platter with lettuce leaves, if using, then make a pile of beans. With a spatula, lift salmon from skin, then place on top of beans. Dab salmon with 2 more tablespoons sauce verte, garnish with chopped egg and serve. Pass potatoes and remaining sauce separately.

GLAZED SALMON WITH GREEN BEANS

Steps:

• Heat 1 tablespoon of oil in a large skillet over medium high heat; add green beans, shallots, garlic, season with salt and pepper, and cook, tossing occasionally, until crisp tender, 2 to 4 minutes.
• Add 1/4 cup water, cover, and continue cooking until the beans are tender and the water has evaporated, 3 to 4 minutes.
• Heat the broiler; line rimmed baking sheet with aluminum foil.
• In a small bowl, combine brown sugar, vinegar, and 1/2 teaspoon of oil; season with salt.
• Place salmon on baking sheet and broil for 5 minute; spoon brown sugar mixture over and broil, basting a couple of times, until salmon is cooked through, 2 to 4 minutes more.