Seared Salmon & Shallot-Dijon Vinaigrette May 24, 2021
For this dish, we’re paying homage to the flavors and ingredients of a niçoise with the vibrant side of sauteed green beans and sweet peppers that perfectly pairs with seared salmon topped with an irresistibly tangy vinaigrette of whole grain dijon mustard, piquant shallot, and more. Check out the original recipe here.
Ingredients:
- 500g Skin-On Salmon Fillets
- 2 Cloves Garlic
- 250g Sweet Peppers
- 500g Potatoes
- 180g Green Beans
- 1 Shallot
- 2 Tbsp Whole Grain Dijon Mustard
- 30g Sweet Piquante Peppers
- 1 Tbsp Rice Vinegar
- 1 Tbsp Italian Seasoning
Method:
- First preheat oven to 220°C, then wash and dry the fresh produce. Next half the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Place on a sheet pan and drizzle with 1/2 teaspoon of olive oil; season with salt, pepper, and the Italian seasoning.
- Next arrange in an even layer, then roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork.
- Meanwhile, cut off and discard the stem ends of the green beans. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Roughly chop the piquante peppers. Peel the shallot; finely chop to get 2 tablespoons (you may have extra).
- In a bowl, combine the chopped shallot, vinegar, and mustard. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined, then season with salt and pepper if desired.
- Then in a large pan heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned.
- Following this add the quartered sweet peppers; season with salt and pepper. Cook, stirring occasionally until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the water has cooked off. Transfer to a large bowl. Add the chopped piquante peppers and season with salt and pepper. Stir to combine; cover with foil to keep warm.
- Pat the fish dry with paper towels and transfer to a cutting board, skin side down; halve each fillet crosswise. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.
- Finally serve the cooked fish with the roasted potatoes and finished vegetables. Top the fish with the vinaigrette and enjoy!
