Recipe courtesy of Robert Irvine
Episode: University Grill
Total:
35 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Salmon:
Salad:

Directions

For the salmon: Preheat the oven to 400 degrees F. In a saute pan over medium-high heat, add the olive oil and allow to warm. Sprinkle the salmon with the salt and pepper, and then add to the pan. Sear the salmon on first side until browned, 3 to 4 minutes. Then flip the fillets and repeat the process, reducing the heat to medium for the second side. Fish will be medium at this stage. Finish in the oven for additional desired cooking. Once cooked, squeeze the lemons over the fish and into pan and allow the salmon to rest while cooking the vegetables. 

For the salad: Add the grape seed oil to a saute pan over high heat and allow to warm. Then add the potatoes and onions, cooking until the onions soften, 3 to 4 minutes. Next, add the beans, garlic, apple juice, lemon juice and mustard, reducing the heat to medium. Cook until beans have softened, a final 3 minutes. Remove from the heat and stir in the butter. 

Serve the salad in center of the plate. Top with the salmon and drizzle with the vegetable pan sauce.

IDEAS YOU'LL LOVE

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Pan Seared Salmon with Asparagus Lemon Salad, Red Wine Reduction and Watercress Puree

Recipe courtesy of Brad Sorenson

Pan-Seared Rib-Eye

Recipe courtesy of Alton Brown

Roasted Salmon Nicoise Platter

Recipe courtesy of Ina Garten

German Potato Salad

Recipe courtesy of Mary Nolan

German Potato Salad

Recipe courtesy of Bobby Flay

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Jicama Black Bean Salad

Recipe courtesy of Guy Fieri

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking