Grilled Salmon Steaks and Summer Beans

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  • Level: Easy
  • Total: 40 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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4 salmon steaks (about 3/4 inch thick; 6 to 8 ounces each)

Kosher salt and freshly ground pepper

2 tablespoons paprika

1 tablespoon packed light brown sugar

2 teaspoons ground cumin

2 teaspoons garlic powder

5 tablespoons sliced almonds

1/2 cup jarred roasted red peppers

2 tablespoons sherry vinegar

1/4 cup plus 2 teaspoons extra-virgin olive oil, plus more for the grill

1 1/2 pounds green and yellow wax beans, trimmed

1 cup fresh basil


  1. Preheat a grill to medium high. Season the salmon with salt and pepper. Combine the paprika, brown sugar, cumin and garlic powder in a small bowl. Rub the spice mix all over the salmon and set aside. Toast the almonds in a small skillet over medium heat, swirling the skillet, 4 to 6 minutes. Transfer to a plate.
  2. Combine 1/4 cup toasted almonds, the roasted red peppers, vinegar and 1 tablespoon water in a blender. Puree until mostly smooth. With the machine running, slowly add 1/4 cup olive oil and puree until smooth; season with salt and pepper.
  3. Oil the grill grates. Toss the beans with the remaining 2 teaspoons olive oil; season with salt and pepper. Put in a grill basket and grill, tossing occasionally, until charred and tender, 8 to 10 minutes. Rub the salmon with olive oil and grill until well-marked, 3 to 4 minutes per side for medium doneness.
  4. Toss the beans with the basil and divide among plates. Sprinkle with the remaining almonds. Add the salmon to the plates and top with the sauce.
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