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Friday, 15 July 2011

Pan Roasted Fillet of Salmon on Bed of Green Beans

1 or 2 portions of salmon fillet, boneless
60 grams or 1/2 pack of French Green beans
A tablespoon of Salt and Pepper
Balsamic Vinegar
2 tablespoonful of Extra Virgin Olive Oil

Pat fillet of Salmon dry with kitchen towel. Score the skin of the fillet about an inch apart. This is to prevent the salmon from curling up while cooking and also helps to cook faster. Season with a pinch of salt and pepper, on both sides of the salmon. Hot pan and add olive oil in. Place the skin side of the Salmon down onto hot pan. Let it cook for 2-3 minutes on each side. On separate pan, heat pan and add 2 tablespoon olive oil. Add the beans in and saute for 3 minutes, season with a pinch of salt and pepper. Once salmon is cook, leave it on the skin side down in the pan, to make the skin more crisp and take it off from heat. To serve, green beans onto plate and place the Salmon skin side up on top of the beans. Drizzle olive oil and balsamic vinegar around the salmon for the finishing touch.

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