Looks as Lovely as It Tastes! Saint Martinique Salmon and Shallot-Cranberry Green Beans

Looks as Lovely as It Tastes! Saint Martinique Salmon and Shallot-Cranberry Green Beans

I was so psyched to make maple-dijon salmon fillets for dinner this week. We had some frozen salmon in the freezer, and maple + dijon always equals so, so good. But then, when I started to make dinner and put together the sauce, I realized that our maple syrup had gone bad! Cue, saddest face.

Bill was on fillet duty since he is the fish boss in our house, so we scrambled together to improvise something to replace the icky syrup. Enter: MOLASSES!

I will admit, I was skeptical at first – won’t that be too sweet? It would overpower the fish? Right? WRONG!

Turns out, molasses is a truly delicious salmon glaze. The heartier taste of the fish stood up to the smoky sweetness of the molasses, and it was helped along by the herbaceousness of all the other delicious ingredients. We definitely needed to brighten up and serve as a base for this savory and sweet salmon.

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The next addition to our party: green beans! Shallots, cranberries, and red wine vinegar made a delicious, complex base of flavor, with some saltiness added by a last-minute addition of parmesan cheese.

All together, this was a truly delicious dinner and it photographed up so pretty too 😉 I asked Bill what we should call it, since molasses salmon doesn’t sound tasty. He decided that, based on the French flavors in the recipe and the Caribbean influence of the molasses, plus the salmon (of the sea) – a French island colony would lend the perfect name. Enjoy!

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Saint Martinique Salmon

Ingredients:
  • 4 skin-on salmon fillets, 4 ounces each, boned
  • 4 Tbsp molasses
  • 1½ tsp freeze-dried shallots
  • 4 tsp Dijon mustard
  • 1 tsp dried thyme
  • ½ tsp salt
  • ¼ tsp crushed red pepper flakes
  • 2 Tbsp dried parsley
Instructions:
  1. Preheat the broiler. Line a baking sheet with foil and lightly coat with cooking spray.
  2. Place the salmon fillets on the prepared baking sheet.
  3. In a small bowl, combine all the non-salmon ingredients until you have a thick paste. Add more spices and/or molasses to taste.
  4. Generously baste the salmon fillets with the molasses mixture. Use up all that molasses-y goodness!
  5. Place the baking sheet under the broiler and cook until the salmon is just cooked through, about 10 minutes.
  6. Remove skin, and plate!

Based on a recipe from the Cookin’ Canuck

Shallot-Cranberry Green Beans

Ingredients:
  • 12 ounces fresh green beans
  • 2 Tbsp olive oil
  • ¼ tsp salt
  • 2 tsp freeze-dried shallots
  • ½ tsp granulated roasted garlic
  • 2 Tbsp red wine vinegar
  • ¼ cup dried cranberries
  • ¼ cup grated parmesan cheese
Instructions:
  1. Steam your green beans – personally, I like the steam-in-the-bag ones I grab from HEB.
  2. Heat a medium skillet over medium heat, then add olive oil, salt, and green beans.
  3. Saute green beans for 1 minute, then add the shallots and roasted garlic.
  4. Saute green beans for 1 minute more, then drizzle with the red wine vinegar and add the dried cranberries.
  5. Continue stirring the green beans for 2-3 minutes more, or until they reach your desired crisp-ness.
  6. Top with the parmesan cheese, stir until cheese begins to melt, then serve!

Based on a recipe from Food Loves Writing

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Lemon-Garlic Chicken with Green Beans & Potatoes

Lemon-Garlic Chicken with Green Beans & Potatoes

My plan last night was to make a big dinner for Bill and I since he would be home late and I would have extra time to cook. As his meeting stretched longer, Lemon-Garlic Chicken with Green Beans and Potatoes (based on a recipe from Real Simple) turned into a catered affair! Since I’d made a huge pan of food, I decided to feed all the lacrosse coaches as they worked late into the night deciding on the 2013 roster. Off to school I went, tote bag full of dishes and cutlery with a steaming tray of fragrant and tasty chicken and veggies next to me. The meeting stretched to 9pm as the debates over each player continued, but they were fortified with roasted chicken tenders flavored with fresh lemon and accompanied by garlic-y potatoes and green beans. The combination of protein and veggies was great fuel for both their energy and conversation, even if dessert did wind up being swiss rolls ; ) All in all, a satisfying evening since I got to both feed and assist the coaches for my most favorite team: the SJ Crusader Lacrosse!

Lemon-Garlic Chicken with Green Beans & Potatoes

  • 6 Tablespoons olive oil
  • 2 lemons, 2 thinly sliced, 1 juiced
  • 4 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • ½ cup white wine
  • ¾ pound trimmed green beans
  • 8 red potatoes, cut in 1½” squares
  • 1 pound boneless, skinless chicken breast tenders
  1. Preheat oven to 450° F. Coat an 11×17 baking dish with 1 tablespoon of the olive oil and top with the lemon slices, arranged in a single layer
  2. In a large bowl, combine the remaining olive oil, juice from the lemon, garlic, 1 teaspoon salt, and ½ teaspoon pepper; add the green beans and toss to coat. Using tongs, remove the green beans and arrange them on top of the lemon slices in the baking dish.
  3. Add the potato pieces to the same olive-oil mixture and toss to coat. Using tongs, arrange the potatoes on top of the green beans.
  4. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken in the baking dish and pour any of the remaining olive oil mixture over the chicken and top with 1 teaspoon salt and ½ teaspoon pepper. Pour white wine into the bottom of the baking dish.
  5. Bake for 20 minutes, then flip chicken over. Cook for 20 more minutes, or until chicken is cooked through and potatoes are tender.

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The roasted lemons really add a zing and depth to this dish that goes well with the potatoes and green beans. This recipe makes enough for a family of four or group of five lacrosse coaches. Great for cold nights when you want something filling, but still fresh!

Click here to download a PDF of this recipe!