Sunday, November 29, 2009

Pan Seared Citrus Salmon with Sauteed Haricot Vert & Basmati Rice

Happy Thanksgiving everyone!

The dust has finally settled after a long weekend of family and food! Despite the fact I think I actually handled my eating habits fairly well this holiday weekend, Sunday morning kicked off with a walk around the city, a trip to the supermarket, and the typical 3-4 hours of NFL football. So tonight I tried something a little bit different...FISH. Something that is rarely cooked in my NYC apartment due to the everlasting stench that tends to fill the poor circulation of air in which we dwell.

So if you happen to be alergic, this recipe is not for you..but otherwise enjoy!

Pan Seared Wild Salmon w/sauteed Haricot Vert & Basmati Rice

Preperation (2-3 hours before dinnertime in order to marinate properly)

  • 1 lb of your choice of Salmon (enough for 2 people)
  • 1/4 cup of Orange Juice
  • 1/4 cup of Balsamic Vinegar
  • Juice of 1 lemon
  • 1/4 cup of Olive Oil
  • Salt & Pepper
Combine orange Juice, Balsamic Vinegar, Lemon Juice in bowl, S&P in a bowl. Slowly whisk in Olive oil until well combined. Pour entire mixture over salmon filets and cover tightly. Refrigerate for 2-3 hours.

Once marinated pour remaining liquid into a pot and boil over high heat until reduced by half. In a non stick pan over medium heat sear both sides of salmon for approximately 4 minutes per side or until doneness of your liking (I prefer medium rare).

While the fish is cooking in a seperate pan heat 2 tablespoons of olive oil over low to medium heat. Slice two cloves of garlic and combine with heated oil. Make sure garlic doesn't burn! Take 2-3 handfuls of Haricot Vert and saute over with the garlic oil. Add a pinch of salt and pepper or flavor to your liking.

Finally prepare your rice. I keep it simple..

  • 1 cup of Basmati Rice (or couscous, etc.) to 1 3/4 cup of water.
  • Let rice soak in water for appx. 20 minute and then boil.
  • Once water is boiling turn off heat and cover with lid.
  • Wait 10 minutes and then uncover.
  • Fluff rice with a fork and add pine nuts and craisens.
To Serve (See Below)

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