Crispy-Skin Salmon Piccata with Green Beans Amandine by Tanerxaydin

Ingredients

• 2 (160–180g each) salmon fillets, skin on
• 2 tbsp olive oil, divided (for salmon and green beans)
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste
• 2 cloves garlic, thinly sliced
• 80ml dry white wine
• 2 lemons, filleted (segments diced)
• 1 tbsp lemon juice
• 1 tsp honey
• 2 tbsp capers
• 2 tbsp flat-leaf parsley, finely chopped
• 50g cold butter, diced (for sauce)
• 250g green beans, trimmed
• 30g sliced almonds
• 1 small shallot, finely chopped
• 1 tbsp butter (for green beans)
• 1 tsp lemon zest, for finishing

Instructions

1. Pat the salmon fillets dry and season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large pan over medium-high heat.
2. Place salmon skin-side down in the hot pan and sear for 5–6 minutes without moving until the skin is golden and crisp. Flip the fillets and cook the flesh side for 2–3 minutes, or until cooked to your desired doneness. Remove the salmon from the pan and keep warm.
3. In the same pan, reduce the heat to medium and sauté the garlic briefly for about 30 seconds without browning. Deglaze the pan with white wine and let the alcohol evaporate for 1-2 minutes.
4. Add the diced lemon fillets and lemon juice, then stir in the honey. Reduce the sauce for 2 minutes. Stir in the capers and parsley.
5. Take the pan off the heat and whisk in the cold butter cubes, one at a time, to emulsify the sauce until smooth and glossy. Season the sauce generously with salt and pepper to taste.
6. For the Green Beans Amandine: Blanch the trimmed green beans for 3 minutes in a pot of salted boiling water. Drain immediately and shock them in ice water to stop the cooking and preserve their vibrant color. Drain well.
7. In a separate dry pan, toast the sliced almonds over medium heat for 3-5 minutes until golden brown and fragrant. Set aside.
8. Add 1 tablespoon of butter and 1 tablespoon of olive oil to the same pan used for almonds. Sauté the finely chopped shallot over medium heat for 2-3 minutes until soft and translucent.
9. Add the blanched green beans to the pan with the shallot. Season with salt and pepper, then toss to combine and heat through for 2-3 minutes. Fold in the toasted almonds and finish with fresh lemon zest.
10. To serve, plate the crispy-skin salmon with the piccata sauce spooned generously around the fillets (avoiding the skin to keep it crisp). Serve the green beans amandine on the side. Enjoy immediately.