This roasted salmon recipe is taken from Mark Bittman’s How to Cook Everything iPad app and paired with my recipe for quick garlicky green beans. I originally wanted to put the salmon on top of garlic mashed potatoes but couldn’t find ready made ones at my local market (and was too lazy to make it from scratch).
For the green beans, here’s what you’ll need: 3 big handfuls of French green beans (here I used regular green beans, but the French thin kind that comes packaged taste even better for this recipe), 10-12 cloves peeled garlic minced, 2 tablespoons quality Peanut Oil, and 1 tablespoon soy sauce (optional), sea salt and freshly ground black pepper.
Boil water in large pot, add a pinch of salt, cover with lid. If you’re using regular green beans, cut the stems off. Mince the garlic using a food processor. When water is boiling, add green beans and cover. Blanch for 2 minutes then shock it with cold water.
Heat a wok or large skillet on high for 3 minutes to get it really hot! Add 2 tablespoons of peanut oil, then add the green beans and minced garlic.
Shake it around for about 3 minutes until the garlic gets slight golden brown. Add a couple pinches of sea salt and pepper. Or a couple splashes of soy sauce if you want bolder flavor (but not necessary), and toss. Notice how each green bean is smothered in garlic bits! yum!
For the salmon, you’ll need: 1 pound wild caught salmon steak (since the recipe only has a couple ingredients, it’s important to use the highest quality fresh salmon you can find), 3 tablespoons unsalted butter, splash extra virgin olive oil, sea salt, pepper, and a sprinkling of herbs (optional; I used frozen thyme leaves and parsley, but any herb will do)
Set the oven to 475 degree F. Melt 3 tablespoons of butter in a small roasting pan. Salt and pepper your salmon steak on both sides. Place the salmon skin side up and sprinkle your herbs over top if you’re using them. Drizzle with olive oil. Now place on roasting pan over the melted butter. Roast for 5 minutes.
Remove from oven and flip over, roast again for another 4-6 minutes until just flaky. Place salmon over your green vegetables or mashed potatoes.
I know some people feel weird about eating the skin, but I felt the best part was the crispy herb covered skin. Plus it’s nice knowing that the fat contains loads of healthy omega 3s. I think it would be fine to substitute olive oil for the butter, but that’s just my guess.