Abrahms' Family Recipes Pan-seared salmon with crushed potatoes and lemony green beans Meal plan
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Pan-seared salmon with crushed potatoes and lemony green beans

  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.

Serves 3