Poached Salamon With Green Bean Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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We enjoyed this fish recipe - with some changes from the original recipe from Redbook magazine based on our preferences and what was on hand. Ingredients:
4 sprigs tarragon |
1 lemon, sliced into rounds |
10 white pearl onions, peeled, thinly sliced |
4 (5 ounce) salmon fillets |
1 teaspoon kosher salt |
3/4 lb green beans, trimmed |
6 radishes, sliced into rounds |
1/4 cup olive oil |
Directions:
1. In a large skillet combine lemon, tarragon and 5 onions and enough water to come 2/3 up or that will cover the fish when added. Bring to a simmer over medium high heat.
2. Sprinkle salmon with 1/2 tsp salt and 1/4 tsp pepper; add salmon to skillet, adding water if needed to cover. Cook for 5-10 minutes or until done. Transfer to a platter when done.
3. Meanwhile bring a pot of water to a boil and add green beans - cook for 3-5 minutes. Drain.
4. In a large salad bowl toss beans, remaining onions, radishes and some chopped tarragon. Squeeze juice from one lemon and drizzle with olive oil; toss.
5. Serve salmon with salad.
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