Green Beans with Pearl Onions and Salmon

  • 30 mins total
  • 10 mins prep
  • 20 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

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.

Giangi's Kitchen Signature

 

Nutrition Facts
Green Beans with Pearl Onions and Salmon
Amount Per Serving
Calories 158 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 38mg 13%
Sodium 26mg 1%
Potassium 458mg 13%
Total Carbohydrates 8g 3%
Dietary Fiber 3g 12%
Sugars 4g
Protein 10g 20%
Vitamin A 19.5%
Vitamin C 17.4%
Calcium 4.7%
Iron 8.4%
* Percent Daily Values are based on a 2000 calorie diet.
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Green Beans with Pearl Onions and Salmon

  • 30 mins total
  • 10 mins prep
  • 20 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 1 pound frozen green beans
  • 1 cup frozen pearl onions
  • 1 teaspoon olive oil
  • 2 tablespoons plus 1/2 teaspoon unsalted butter
  • 1/4 cup sodium free chicken stock
  • 4 skinless salmon fillets

Instructions

  1. 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.

  2. 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.

  3. Add 1 tablespoon of butter and the brown sugar; lower the heat to low and mix gently until slightly caramelized.

  4. 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.

  5. Place the green beans with pearl onions on the plate and top with the salmon.

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