Tonight, I did what I do all the time and went to Publix with no real idea of what I wanted to eat for dinner. Invariably, I wander over to the seafood counter and the guy working behind it comes up and asks me what I want, I panic and I just pick something out. This time it was salmon. So, I went and picked up some green beans while looking up salmon recipes on my phone, and I saw this. I thought a brown sugar and mustard glaze sounded awesome, but I know that my broiler is terrible so I figured I’d go for the same effect a different way.
I ended up just making the glaze in a small sauce pan, roasting the green beans with some garlic, salt and olive oil, and cooking the salmon in a pan pretty much the usual way. I know, you can’t find cooking tips like this just anywhere!
1/2 pound salmon with skin
1/2 pound (or one big handful) green beans
2 tablespoons butter
4 tablespoons olive oil
1 tablespoon coarse mustard
1 tablespoon brown sugar
1 tablespoon bourbon
2 cloves garlic
Salt and pepper
- For Salmon: Melt 1 tbsp butter in 1 tbsp olive oil in a medium sized skillet over medium heat. Add salmon to pan when the fat is hot skin side down, then sprinkle the top with salt and pepper. Cook the fish for 2-3 minutes, then flip. Cook the side for another 2-3 minutes until just the center of the filet is red. Flip the salmon back over, reduce heat to low and cook for another 5 minutes or so.
- For green beans: Preheat oven to 400 degrees. Cut the ends off the green beans and put them on an edged baking sheet. Dress with 2-3 tbsp olive oil and salt to taste. Mince garlic and sprinkle on green beans. Roast in oven for 10-15 minutes until green beans are tender and wilted and garlic is softened and fragrant. Some of your garlic might burn a little, which will make it more delicious.
- For sauce: Melt 1 tbsp butter in a small saucepan over medium-low heat. Add the mustard and brown sugar and whisk ingredients together as the sugar melts. When all ingredients are well-mixed, add the bourbon and cook for 3-4 minutes until the alcohol has cooked off and sauce has thickened. Pour over salmon to serve.