Salmon and green beans with buttery shallot sauce
Posted: September 21, 2008 Filed under: gluten free, main courses, no grains, Quick cook, Stage 1 Leave a comment »
I didn’t really understand all the fuss about shallots. Since they already look like big garlic cloves and are part of the allium family, I figured I could get my needs met with garlic and onions. Plus, there not the easiest things to find in the grocery store. Not all stores have shallots and if you ask the 15 year old produce boy if there are any, you’re liable to get strange looks from him.
I was piddling around in my asian food market, and actually found some! So of course I took some home, and finally found out why these things are raved about so much. I really enjoy the mild flavor, which turned sweet after cooking.
I thought pairing shallots with salmon would be good, and I like the way the dish came out. The dish came together quickly because I used frozen salmon and frozen green beans.
(2) 4 oz pieces of skinless frozen salmon, thawed
2 cups frozen green beans
3 shallots, minced
4 tablespoons ghee
sea salt and fresh ground pepper
In a fry pan, melt 2 tablespoons of ghee on medium heat. Add shallots, cook until translucent about 30 seconds. Add beans, toss to coat and cook for about 2 mins, until beans become bright green and heated through, but not mushy. Salt and pepper to taste, remove and divide beans between to serving plates.
Salt and pepper salmon on both sides, and add to same pan. Cook one side for about 2 mins. Flip over and cook other side for an additional 2 minutes. Remove salmon from pan and place on top of green beans.
Add remaining 2 tablespoons of ghee to same fry pan. Once melted, scrape pan to remove salmon and black pepper bits. Pour sauce over salmon and beans.
Serves 2
Shallots will be among the garlic and onions in the pantry from now on!
