There is always a dilemma in our family when it comes to a side dish: pasta or potatoes.
I love potatoes, the rest of the family loves pasta. Last night I decided that neither would be prepared, instead we will have a larger vegetables portion to go along with the salmon I was going to prepare.
Somehow I had frozen green beans and pearl onion in the freezer and decided to do something with them. Preparing them together with a slight sweet final sauce, was just what I needed to make my son enjoy them. Truth to be known he is not fond of green beans and even less of onions.
Cooking the salmon in the same skillet as the green beans, because some of the caramelized is still on the skillet, the salmon gets a nice crisp coating.
Do not overcook the salmon. If the middle still a bit pink, turn on the side for 30 seconds to cook.
1 pound frozen green beans
1 cup frozen pearl onions
1 teaspoon olive oil
2 tablespoon unsalted butter + ½ teaspoon
¼ cup chicken stock, sodium free
1 teaspoon brown sugar
Slavosalt seasoning – or salt and pepper
Salmon steaks, skinless
In a large pot add some water the frozen beans and frozen pearl onions. Cover and cook over medium heat until they are tender. Drain and set aside.
In a large skillet over medium high heat melt 1 tablespoon of butter and the olive oil. Add the green beans and pearl onions and sauté for 1 minute. Add the chicken stock and cook for another minute until the stock is evaporated.
Add 1 tablespoon of butter and the brown sugar; lower the heat to low and mix gently until slightly caramelized.
Remove from the heat and keep warm.
Return the skillet back to medium high heat and melt the remaining ½ teaspoon of butter in the center, add the salmon over and season with Slavosalt generously. Cook for 3-5 minutes until a golden crust is formed. Turn and cook for another 3 minutes.
Place the green beans with pearl onions on the plate and top with the salmon.