Best Panfried Salmon Garlic Mash And Green Beans Recipes

SWEET & TANGY SALMON WITH GREEN BEANS

Steps:

• Preheat oven to 425°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. In a small skillet, melt butter; stir in brown sugar, soy sauce, mustard, oil, pepper and salt. Brush half of the mixture over salmon., Place green beans in a large bowl; drizzle with remaining brown sugar mixture and toss to coat. Arrange green beans around fillets. Roast until fish just begins to flake easily with a fork and green beans are crisp-tender, 14-16 minutes.

PANFRIED SALMON, GARLIC MASH AND GREEN BEANS

Steps:

• For Salmon - combine extra virgin olive oil together with lemon rind, juice, capers and season to taste.
• Season salmon fillets and panfry in hot pure olive oil for 2 minutes on each side until golden on the outside but still slightly pink in the centre.
• Dress beans with extra virgin olive oil and season to taste.
• Garlic Mash - Cut potatoes into chunks and bring to the boil in a large saucepan of salted water.
• Add garlic cloves and boil for 20 to 30 minutes or until very tender.
• Drain and mash potatoes and garlic together until smooth.
• Slowly mix in extra virgin olive oil and season to taste.
• Serve Panfried Salmon on Garlic Mash drizzled with Caper and Lemon Oil and accompanied with beans.

PAN SEARED SALMON WITH CITRUS VINEGAR GLAZE AND GREEN BEANS

Steps:

• 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.
• 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.
• 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.
• Drizzle glaze over salmon fillets and serve with citrus green beans.

PAN-FRIED SMOKED SALMON WITH GREEN BEANS & CHIVES

Steps:

• In a large bowl, mix together the mustard and sugar, then stir in the vinegar and gradually whisk in the vegetable oil and olive oil until they are completely mixed. Stir in the chives.
• Cook the potatoes in a large pan of boiling water for 8-10 mins until just undercooked, then throw in the beans and continue to cook for 4-5 mins until the beans and potatoes are done. Drain the vegetables and toss with most of the dressing.
• Heat a dash of olive oil in a large non-stick stick frying pan until very hot and 'flash fry' the salmon for a moment until it just changes colour. Pile the beans and potatoes onto plates, lay the salmon on top, then drizzle with a little of the leftover dressing.

SEARED SALMON WITH GARLICKY GREEN BEANS

Steps:

• In a medium nonstick skillet, heat 1 teaspoon oil over medium-high. Add garlic, and cook until golden brown, 30 seconds to 1 minute. Transfer to a plate; wipe out skillet.
• Add green beans and 3 tablespoons water to skillet; cover, and cook until tender, 3 to 5 minutes. Drain any liquid from skillet. Season green beans with salt and pepper. Add to plate with garlic, toss, and cover loosely with foil.
• Return skillet to medium-high; add 1 teaspoon oil. Season salmon with 1/2 teaspoon salt and 1 teaspoon pepper; add to skillet. Cover, and cook, turning once, until browned and cooked through, about 8 minutes. Transfer salmon to plate with green beans.

PAN FRIED GREEN BEANS

Steps:

• In a stainless steel pot over medium-high heat, combine green beans, garlic powder, onion powder, salt and pepper. Cook, covered, until the beans begin to sweat. Remove lid and stir occasionally until beans are tender.
• When the beans and spices have begun to 'burn' on the bottom of the pan, which will lend a grilled flavor, stir in the olive oil and turn off heat. Cover, and let stand a few minutes. Scrape the bottom of the pan to incorporate the 'burnt' spices. Beans should have a dark, caramel color, but not black.