This is a great, easy weeknight meal which comes together quickly, thanks to a vinaigrette used on both the salmon and the green beans. I just added some roasted red potatoes and dinner was on the table (prep included) in less than 30 minutes.
HONEY MUSTARD SALMON with GREEN BEANS (Serves 4)
2 tsp honey
4 tsp Dijon mustard
3 Tbsp champagne or white-wine vinegar
1/2 cup olive oil
S&P
1 medium yellow onion, thinly sliced lengthwise (I only use sweet onions)
1 cup fresh breadcrumbs (I use Panko)
1 pound boneless, skinless salmon fillet, cut into 4 pieces
1 pound green beans, trimmed
Preheat oven to 450 degrees. Whisk together honey, mustard, vinegar, and oi; season with S&P. On a rimmed baking sheet, toss onion with 2 Tbsp vinaigrette and bake 5 minutes. Meanwhile, stir 1 Tbsp vinaigrette into breadcrumbs. Coat fish with 1 Tbsp vinaigrette and season with S&P; top with breadcrumb mixture and add to sheet. Bake until fish is cooked through, 7-10 mintues.
In boiling salted water, cook green beans until crisp-tender, about 4 minutes; drain and toss with onion and 1 Tbsp vinagrette.
Recipe Source: Everyday Food Magazine, September 2012
No comments:
Post a Comment