Green beans with garlic chips and slow roasted salmon with mustard parsley glaze.
Something new and exciting out of my kitchen last night. Our little excursion to the Farmer’s Market had some effect on our cooking and we are trying something new with the green beans that we just purchased.
I like slow cooked and glazed onion and adding vinegar while cooking is now a staple in our kitchen. Having so many different vinegars to choose from, seven to be exact, I settled with two : white balsamic and apple cider, and waited out the results. Different and quite tasty. Enjoyed the green beans warm last night as well as cold today for lunch as a salad.
The slow roasted salmon was adapted from Gourmet Cookbook. Very little time preparation but the result is an amazing tender salmon texture that melts in your mouth.
As the saying goes: do not judge a book by its cover. The picture of the salmon is far from being pretty, but I guarantee you that it was absolutely delicious and a must try in your kitchen.
2 tablespoons olive oil
3 garlic cloves thinly sliced
1 tablespoon unsalted butter
½ yellow onion, sliced
Salt and pepper
1 pound green beans, trimmed and cut in half
1 tablespoon white balsamic vinegar
1 tablespoon apple cider vinegar
Heat the oil with the garlic in a heavy skillet over medium heat. Cook stirring occasionally, until the garlic is golden. Remove the garlic from the skillet with a slotted spoon and transfer to a paper towel.
Add the butter to the oil in the skillet and heat over medium heat. Add the onions, salt and pepper and sauté, until the onions are translucent and starting to turn golden.
Add the beans and continue cooking stirring occasionally. Stir in both vinegars and season with salt and pepper to taste.
Transfer the beans to a serving dish and sprinkle with the garlic chips.
6 tablespoons unsalted butter, softened
3 tablespoons fine dry bread crumbs
2 tablespoons chopped fresh parsley, flat leaves
1 tablespoon mustard seeds
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon honey
4 6oz pieces center cut skinless salmon fillets
Salt and pepper
Put a rack in middle of oven and preheat oven to 225°. Butter a roasting pan large enough to hold salmon without crowding.
Stir together butter, bread crumbs, parsley, mustard seeds, lemon juice, mustard and honey in a small bowl until well combined.
Arrange salmon fillets in roasting pan and sprinkle with salt and pepper. Spread mustard glaze evenly over salmon.
Roast until fish is just cooked through, it will turn opaque, 25 to 30 minutes.