Pan-seared salmon with crushed potatoes and lemony green beans

Version v1 current · History (1)

Serves 3

Ingredients

• 600 g small waxy potatoes (Drillinge or Frühkartoffeln)
• 300 g green beans (trimmed)
• 60 ml olive oil
• salt
• black pepper
• 360 g salmon (skin-on fillets, 3 pieces)
• 30 g butter
• 2 garlic cloves (smashed)
• 1.5 lemon
• 10 g capers (roughly chopped)
• 5 g parsley (chopped)

Steps

1. Boil small waxy potatoes (600 g) in salted water in a pot until tender, ⏲ 15–18 minutes. Drain.
2. While the potatoes boil, blanch green beans (300 g) in salted water for ⏲ 3 minutes. Drain and refresh in cold water.
3. Crush the potatoes flat with the bottom of a glass on a baking sheet. Drizzle with olive oil (15 ml), salt, and black pepper. Slide under the broiler or Oberhitze for ⏲ 5–7 minutes until the edges are crisp. Or finish in a pan with olive oil, pressing flat.
4. Pat salmon (360 g) dry and season with salt and black pepper. Heat olive oil (15 ml) in a pan over medium-high heat. Place the salmon skin-side down and press lightly with a spatula for ⏲ 30 seconds to keep the skin flat.
5. Cook for ⏲ 4 minutes until the skin is crisp, then flip and cook ⏲ 1–2 minutes more. Transfer to plates.
6. In the same pan, add butter (30 g) and garlic cloves (2). When the butter foams, add the green beans and the zest of lemon (1). Toss for ⏲ 2 minutes to warm through, salt to taste, then discard the garlic.
7. Mix the adult sauce in a small bowl: capers (10 g), parsley (5 g), juice of lemon (0.5), and olive oil (30 ml).
8. Plate the salmon with crushed potatoes and green beans. Sauce on the side for the adults; Cozy gets plain salmon (skin removed if she prefers) with plain potatoes and beans.