Monday, April 26, 2010

Crispy skinned salmon with roasted runner beans & creamy dijon sauce

This dish matches together beautifully and the sauce is versatile enough to go most other dishes. Always use freshly ground salt & pepper, it makes a huge difference.

You will need
Salmon steak, with the skin scored 3mm deep, and 3mm apart (stops salmon curling up in pan)
1/2 cup of melted butter
Runner beans, ends trimmed
2tbsp minced garlic
1 tbsp minced fresh chillies
Olive oil for frying
Freshly ground salt and pepper

1/4 cup sour cream
3 tbsp Dijon mustard
2 tbsp lemon juice
1/4 tsp dry dill

*Fry off the garlic, ginger and chilli in olive oil. Arrange runner beans in a shallow baking dish then pour over the oil mixture, tossing to coat.
*Roast in a pre-heated oven at 200c for around 45 mins or until they look like in the photo below!
*Heat oil in a pan till hot (but not smoking)

* Pat the salmon dry & season generously with salt & pepper, rub with olive oil then add skin side down to the pan.
*Cook for around 4-5 mins on each side depending on the thickness, turning once, occasionally basting with the melted butter and turning the heat down slightly towards the end You want to cook it 70% on the skin side and 30% on the other side. Do not overcook.
*Remove from the pan and set on plate, add the roasted beans

Combine all ingredients and dollop over salmon