- 4 (6 ounce) portions salmon fillets
- Extra-virgin olive oil, for brushing fish
- Salt and pepper
- 1/2 cup dry white wine
- 1/2 cup balsamic vinegar
- 2 tablespoons orange juice, a splash
- 2 teaspoons lemon juice
- 2 tablespoons brown sugar
- 1 pound green beans, trimmed
- Orange slices or lemon rind
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.