1 serving; 15 min cooking.

This is a very classic and fast to make dish, accompanied by a delicious citrus flavored Beurre blanc. It’s ready in under 15 min, but it’s also very yummy. 

The butter just make the dish taste better. It gives another layer of flavor and the Beurre blanc just makes it complete. The secret of the dish though is not overcooking the salmon. It has to be golden on the outside and pink and juicy in the inside.

Ingredients

• 150 g salmon fillet
• salt and pepper
• 1 tbsp mild olive oil

for the beans:

• 150 g green beans
• 1 tbsp butter
• 1 tsp mild olive oil
• 1/2 tsp nutmeg
• 1/2 tsp garlic powder
• 1/4 tsp white pepper
• 1/4 tsp salt

for the Mandarin Beurre blanc:
check the recipe here

Preparation

For the green beans: Heat butter and olive oil in a pan over medium heat. Let it melt completely. Cut the ends of the green beans and put them in the pan. Season with nutmeg, garlic powder, pepper and salt. Shake the pan time to time so that they don’t stick to the bottom. The haricots will be ready in 5 to 8 minutes. Place on a piece of kitchen paper.

Heat olive oil in  another pan over medium heat. Season the salmon with salt and pepper before putting it in the pan. Cook the salmon on one side for 2 min, then turn it around and cook for another 2 min. Repeat that until the salmon is golden on both sides. Places on a pieces of kitchen paper.

Serve the salmon fillet on top of the green beans. Serve the Mandarin Beurre blanc sauce on the side. Enjoy!