Poached Salamon With Green Bean Salad

Submitted by ellie_

"We enjoyed this fish recipe - with some changes from the original recipe from Redbook magazine based on our preferences and what was on hand."

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 4

ingredients

• 4 sprig tarragon
• 1 lemon, sliced into rounds
• 10 white pearl onions, peeled, thinly sliced
• 4 (566.99 g) salmon fillets
• 4.92 ml kosher salt
• 340.19 g green beans, trimmed
• 6 radishes, sliced into rounds
• 59.14 ml 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.

Reviews

[Outta Here]

Great recipe. I will be using the poaching liquid portion of the recipe just for having salmon, but the green beans were good. I served that part room temperature and the salmon hot. I used shallots instead of pearl onions. Fresh tarragon from the garden and really looking forward to making this when I have fresh beans in the garden. The store bought ones today had just about seen better days! :)