- 2 ounces olive oil
- Six 5-to-6-ounce salmon fillets
- 1 tablespoon salt
- 1 teaspoon ground pepper
- 2 whole lemons
- 2 ounces grapeseed oil
- 1 cup peeled and small-cubed Yukon gold potatoes
- 1/2 cup thin-sliced red onion
- 2 cups fresh haricot verts
- 1 tablespoon minced garlic
- 1 ounce apple juice
- 1 ounce lemon juice
- 1 ounce stone ground mustard
- 2 tablespoons butter
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 grapeseed 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.