Seared Salmon With Summer Beans and Warm Fingerling Potato Salad

Seared Salmon With Summer Beans and Warm Fingerling Potato Salad
Serves 6
Thomas Salamunovich

INGREDIENTS:


2 pounds fingerling potatoes
½ pound green beans, trimmed
½ pound yellow wax beans, trimmed
1 cup sour cream
¼ cup whole grain mustard
2 teaspoons champagne vinegar
¼ cup chopped chervil
¼ cup chopped chives
Salt and pepper
2 Tablespoons grapeseed oil
6 5-ounce salmon filets  

METHOD:

Cook the potatoes in salted boiling water until just tender when pierced with a knife. Let cool. Remove the skin, and slice into 1/4-inch disks.

Steam the beans until crisp and tender, and blanch in ice water to cool. Let dry in a colander. Cut into 1-inch pieces and combine with the potatoes in mixing bowl.

In a small bowl, combine the sour cream, mustard, vinegar, herbs, and season with salt and pepper. Toss with the potatoes and beans.

Heat oil in a skillet over high heat until smoking. Season the fish with salt and pepper, and gently sear to medium rare, about 10 minutes. Serve with the potatoes and beans.

   Adapted by StarChefs.com

  Yield: 6 Servings

Prep time: 15 minutes

Cook time: 30 minutes

  Round Out the Meal:
With steamed spinach.

  Kid Friendly:
This is kid friendly!

  Wine Pairing:
A Rose.