Pan Seared Salmon with Citrus Vinegar Glaze and Green Beans (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Drizzle glaze over salmon fillets and serve with citrus green beans.
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