This simple summer Salmon is perfect for a quick weeknight dinner, but elegant enough for a summer dinner party!
- 4 (6 oz) Salmon Steaks
- 1 pound haricot vert, trimmed
- 2 handfuls watercress
- 2 lemons, juice and zest
- 1 teaspoon wasabi paste
- 1/ 2 cup Extra Virgin Olive Oil, plus more as needed
- 2 dashes rice wine vinegar or white wine vinegar
- salt and pepper, to taste
- 1 tablespoon minced chives, for serving
Brush the salmon with olive oil and season with salt and pepper.
Add about 2 inches of water to a medium sized sauce pot with a lid and bring to a boil. Once it reaches a boil, add the haricot vert and steam for about 6-7 minute or until bright green and tender.
Meanwhile, heat a grill pan over medium high heat. Add salmon and cook for 3-4 minutes per side. Flip the fish and cook for an additional 3-4 minutes, or until you reach your desired doneness.
Whisk together the 1/2 cup of olive oil, rice wine vinegar, wasabi paste and lemon juice and zest. Season with salt and pepper.
Serve the salmon topped with minced chives, a pile of steam beans, a handful of watercress and a drizzle of the wasabi vinaigrette.