Grilled Salmon Sandwich
INGREDIENTS:
1/2 lb Green beans; trimmed
Salt
2 ts Dijon mustard
3 dr Worcestershire sauce
1/2 tb Balsamic vinegar
1/2 tb Lemon juice
4 tb Olive oil; extra virgin
-preferred
1 tb Vegetable oil
1 Shallot; finely diced
2 tb Capers; drained and chopped
1 lg Plum tomato; peeled, seeded,
-diced
Pepper
12 oz Salmon fillet
1 1/2 tb Butter
1 bn Fresh spinach; washed and
-dried, large stems removed
1/2 lb Green beans; trimmed
Salt
2 ts Dijon mustard
3 dr Worcestershire sauce
1/2 tb Balsamic vinegar
1/2 tb Lemon juice
4 tb Olive oil; extra virgin
-preferred
1 tb Vegetable oil
1 Shallot; finely diced
2 tb Capers; drained and chopped
1 lg Plum tomato; peeled, seeded,
-diced
Pepper
12 oz Salmon fillet
1 1/2 tb Butter
1 bn Fresh spinach; washed and
-dried, large stems removed
Heat an oven to 375?F. Plunge the green beans into boiling, salted water and cook until just tender, 3 to 4 minutes. Drain and cool under cold, running water. Pat dry and reserve.
Prepare the dressing by combining the mustard, Worcestershire, vinegar and lemon juice in a small bowl. Pouring slowly, whisk in the oils. Stir in the shallot, capers, diced tomato and season with salt and pepper. Set aside.
In a lightly oiled, heat-proof saute pan, preferably a ridged grill pan, over medium-high heat, brown salmon, skin side up, for 2 minutes. Transfer to oven and roast, skin side down, 5 to 7 minutes, or until salmon is firm but not dry. Remove skin and cut into four portions.
Meanwhile, melt 1 tablespoon butter in a separate saute pan. Add the spinach and wilt over medium-high heat until soft. Season with salt and pepper and make a bed in the center of four serving plates. Add the remaining butter and the green beans to the saute pan and toss until beans are warm. Place beans on each plate coming out from the spinach like the spokes on a wheel.
Place a piece of cooked salmon in the center of each plate and spoon dressing over the salmon.
Serve with a sauvignon blanc.
William Rice, Chicago Tribune Magazine 3/29/98
Prepare the dressing by combining the mustard, Worcestershire, vinegar and lemon juice in a small bowl. Pouring slowly, whisk in the oils. Stir in the shallot, capers, diced tomato and season with salt and pepper. Set aside.
In a lightly oiled, heat-proof saute pan, preferably a ridged grill pan, over medium-high heat, brown salmon, skin side up, for 2 minutes. Transfer to oven and roast, skin side down, 5 to 7 minutes, or until salmon is firm but not dry. Remove skin and cut into four portions.
Meanwhile, melt 1 tablespoon butter in a separate saute pan. Add the spinach and wilt over medium-high heat until soft. Season with salt and pepper and make a bed in the center of four serving plates. Add the remaining butter and the green beans to the saute pan and toss until beans are warm. Place beans on each plate coming out from the spinach like the spokes on a wheel.
Place a piece of cooked salmon in the center of each plate and spoon dressing over the salmon.
Serve with a sauvignon blanc.
William Rice, Chicago Tribune Magazine 3/29/98