Wait’ll you check out these recipes, you’ll be adding salmon and green beans to your next grocery list for sure! Today I’m sharing the main dish from our delicious dinner over at our friends, David & Michelle’s, recently…
First, have you seen these other recipes/posts from our dinner?
The salmon was super flavorful and flaky tender, without the overly strong fishy taste that most salmon has. Even Kent went crazy over it, and he’s normally not a big fish lover! The green beans had the best mix of flavors, with just a teensy bit of a bite, and all sorts of other wonderful taste explosions going on in your mouth, too…
Perfect Savory Salmon
- About 6-8 pieces of salmon
- 2 cups plain or Italian bread crumbs (bread crumbs with some Italian seasoning)
- 2 Tablespoons dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 2 Tablespoons olive oil
Mix dry ingredients together. Coat salmon with olive oil and then cover with breadcrumb mixture. Grill at 350* to 400* for 6 to 8 minutes per side.
Before serving cover with Lemon Butter Sauce:
- 12 Tablespoons unsalted butter, cut into 1/2 inch pieces
- 2 Tablespoons finely chopped yellow onion
- 2 cloves minced garlic
- 1/3 cup dry white wine – Pinot Grigio or substitute
- 3 Tablespoons fresh lemon juice
- Kosher salt and ground white pepper
Melt 1 Tablespoon of butter in skillet. Add onion and garlic, cook until onion is translucent. Add wine and lemon juice, bring to a boil over high heat. Reduce until you’ve got about 2 Tablespoons of liquid left.
Reduce heat to lowest setting. Add a few pieces of butter and whisk until melted, continue adding more butter until you use it all. Take your time so that you get an emulsified sauce not just melted butter. Pour sauce over cooked salmon and serve.
Blackened Green Beans
- 3 cups green beans or more if needed
- 2 Tablespoons sea salt
- 2 Tablespoons paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
Mix above ingredients together. Toss into green beans to coat.
Boil water. Blanch green beans 5 to 7 minutes. Immediately remove and place in an ice bath.
In a large sauté pan add 2 Tablespoons of olive oil, add green beans and cook until spices begin to blacken, about 4 – 6 minutes. When done add 2 Tablespoons of butter, toss, place on plate and garnish with shredded Parmesan cheese.
If you try these recipes, be sure to let us know what you think. Thanks again David & Michelle!
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