Being brought up in Washington State you can imagine how many times I have had salmon.... dozens. If I close my eyes I can still taste the way my mom used to make it with onion, butter, and fresh sliced lemons. Good times. The richness of the fish really paired wonderfully with the green beans and the balsamic brown sugar glaze. I am excited for you to try it.
The glazed salmon was sweet, tangy and buttery. The fresh green beans sauteed with fresh garlic and shallots were a nice change to my normal hurry up dinner routine with just boiling a frozen veg and took about the same amount of time. It took longer to peel the garlic, and get the shallot sliced super thin than anything else. Go figure right. This definitely is a company, elegant type dish, with amazing flavors that i didn't think was even possible for this amount of time.
Save the leftovers for another dish Zucchini Salmon Fried Rice with Cabbage. See it by clicking on the its title. Both recipes have been adapted from a magazine called Real Simple.
The Recipe: Brown Sugar Balsamic Glazed Salmon with
Green Beans & Shallots
Serves 2-3* or Serves 5-6 if aren't planning on making the yummy zucchini salmon fried rice, previously mentioned
Cooking time approx 18-25 minutes
Cooking time approx 18-25 minutes
2 cups of long grain white rice
2 Tbs olive oil + 1 tsp (divided)
1 1/2lb. of green beans, fresh, trimmed
2 shallots, peeled, sliced thin
4 cloves of garlic, fresh, peeled, slightly smashed & sliced thin
1/4 tsp salt
1/4 tsp pepper
1 tsp dried parsley
1 tsp salt (for rice)
1/3 cup brown sugar
2 tsp balsamic vinegar
Four 6/7oz pieces of skinless salmon fillets
1. Cook rice as directed on the bag or if you don't have any directions the usual 1 to 2 cup water/rice ratio usually works for me. Bring it to a boil, reduce heat to low, cover and cook for 12-15 minutes. Stir the rice once and add the 1 tsp salt and parsley. Then don't open the lid until at least the 12 minute mark so it doesn't let the steam out. Turn burner off when its finished.
2. Preheat your oven to broil.
3. Mix the 1 tsp olive oil, balsamic vinegar and the brown sugar together to form a very thick mixture. Set it aside.
4. Put the fish on a foil lined baking sheet. Broil them for 5 minutes as soon as the oven is hot.
5. While fish and rice are cooking, heat the remaining olive oil and saute the shallots and garlic for 2 minutes (don't let yours get overcooked like mine when trying to a kiddo from off the kitchen floor). After two minutes the aromatics should be softened and you can add in the trimmed green beans.
6. Saute the green beans for 4 minutes until they are tender crisp. When this time is up add 1/2 cup of water to the pan and cover and cook over medium low simmering heat until all the water is gone (approx another 3-4 minutes). Then this is done.
7. When the fish has been cooking for 5 minutes, pull it out carefully. Spread the brown sugar mixture across the top. It will start to melt as you do this and might run off the sides thats okay. Sugar melts/ lifquidifes when it is heated AND this fish will be hot. Put it back in the oven for 4-6 minutes. Use a spoon or baster to baste the fish half half way through the second cooking time. Fish should be opaque, but the top should be browned in spots (like stuff gets when its broiled), and flake easily with a fork.
Then it is done. Pull it out and let it rest.
8. Serve the salmon and rice with the green beans. See the note below for instructions on saving the leftovers for the previously mentioned delish fried rice recipe. Enjoy!
If making the second meal/make ahead meal:
1. Cut half of the cooked green beans into 1-2 inch pieces.
2. Put the pieces in a lidded container and into the fridge.3. Put 2 of the fillets in a large container with a lid. Store in the fridge.
4.Put half the rice approx 2 1/2-3 cups of rice in a covered container and into the fridge once it is cooled.
There. Dinner in 20 minutes or less!
from my happy kitchen to yours!