Serves 4
40 min
Broiled Salmon With Dilly Beans
Recipe GLPRf55255485e1dfe
A light and elegant Nordic-inspired dish featuring center-cut salmon fillets broiled to tender perfection and paired with vibrant green beans infused with fresh dill. The salmon is topped with a simple dill-mayonnaise mixture, while the beans are dressed in a bright vinegar-based sauce with a whisper of heat from cayenne. A restaurant-quality meal that comes together in minutes.
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Ingredients
1 pound (450g) Fresh green beans, stems trimmed
1 medium clove Garlic clove, split lengthwise with green germ removed if present
to taste Kosher or sea salt
1 tablespoon (15g) Mayonnaise
¼ cup plus 1 teaspoon (divided) Fresh dill, chopped, divided
1 pound (450g) Skinless center-cut salmon fillets, divided into 2 or 4 portions
¾ cup (175ml) White wine vinegar
¼ cup (60ml) Water
¼ teaspoon Cayenne pepper
Directions
Preheat your broiler to high. Trim the stems from the green beans and rinse them under cold water. Pat dry with a clean kitchen towel.
In a small bowl, combine the mayonnaise with 1 tablespoon of the chopped fresh dill. Season lightly with kosher salt and set aside.
In a saucepan, bring the white wine vinegar and water to a boil. Add the split garlic clove and the remaining 1/4 cup of chopped dill. Stir in the cayenne pepper and a pinch of salt. Remove from heat and let steep for 5 minutes, then strain out solids if desired, or leave them in for added flavor.
Place the trimmed green beans in a broiler-safe dish or on a baking sheet lined with foil. Toss lightly with a small amount of salt. Broil 4 to 6 inches from the heat source for 8 to 10 minutes, stirring halfway through, until the beans are tender and lightly blistered in spots.
While the beans are broiling, pat the salmon fillets dry with paper towels. Arrange them skin-side down on a separate broiler-safe dish or foil-lined sheet. Season both sides with kosher salt. Spread the dill-mayonnaise mixture evenly over the top of each salmon portion.
Place the salmon in the broiler 4 to 6 inches from the heat. Broil for 12 to 15 minutes, until the salmon reaches an internal temperature of 145°F when measured with an instant-read thermometer at the thickest point. The fish should flake gently when tested with a fork.
Pour the warm vinegar sauce over the cooked green beans and toss to coat evenly. Divide the beans among serving plates, top with a salmon fillet, and serve immediately.
