Salmon with Haricots Verts and Dijon Vinaigrette
- 3/4 pound haricots verts, trimmed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced shallot
- 1 tablespoon whole-grain dijon mustard
- 1 tablespoon red wine vinegar
- 3/4 teaspoon coarse sea salt, divided
- 4 (6-ounce) pieces skinless, boneless salmon fillet
- 1/2 teaspoon coarsely ground black pepper
- 2 teaspoons canola oil
- 1 1/2 cup mixed cherry or grape tomatoes
- 1/4 cup toasted hazelnuts, coarsely chopped
- Zest of 1/2 orange or 1 lemon, removed in thin strips
- 1 1/2 tablespoon chopped fresh oregano leaves
Bring large saucepan filled two-thirds with salted water to a boil.
Add haricots verts and cook until bright-green and crisp-tender, about 5 minutes.
Drain and keep warm.
Meanwhile, in a small jar with a lid, combine olive oil, shallot, mustard, vinegar, 1 tablespoon water and 1/4 teaspoon of the salt.
Shake well and set aside.
Sprinkle salmon with remaining 1/2 teaspoon salt and pepper.
Heat safflower oil in a large skillet over medium-high heat.
Add salmon skin-side down and cook until golden, 4 to 5 minutes.
Flip and cook on other side until salmon is rosy pink in the center, about 5 more minutes.
Place salmon on a platter and keep warm.
Add tomatoes to the skillet and cook over high heat, shaking the skillet occasionally, until tomato skins just blister and brown, about 3 minutes.
Divide haricots verts between 4 plates, drizzle with half of the vinaigrette and sprinkle with hazelnuts.
Top with salmon and tomatoes, drizzle with remaining vinaigrette, and sprinkle with zest and oregano.
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- 3/4 pound haricots verts, trimmed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced shallot
- 1 tablespoon whole-grain dijon mustard
- 1 tablespoon red wine vinegar
- 3/4 teaspoon coarse sea salt, divided
- 4 (6-ounce) pieces skinless, boneless salmon fillet
- 1/2 teaspoon coarsely ground black pepper
- 2 teaspoons canola oil
- 1 1/2 cup mixed cherry or grape tomatoes
- 1/4 cup toasted hazelnuts, coarsely chopped
- Zest of 1/2 orange or 1 lemon, removed in thin strips
- 1 1/2 tablespoon chopped fresh oregano leaves