Ingredients
4 sprig fresh tarragon
2 lemons
10 white pearl onions
4 skinless salmon filets
kosher salt and freshly ground black pepper
12 oz. thin green beans
12 oz. thin yellow wax beans
6 radishes
1/4 c. extra-virgin olive oil
Preparation
Step 1Remove leaves from tarragon; reserve stems. Coarsely chop enough leaves to make 2 teaspoons.Step 2Slice 1 lemon into thin rounds. In alarge skillet, combine lemon rounds, tarragon stems, and one-third of onions and add enough cold water to come two-thirds of way up sides. Cover and bring water to a simmer over medium-high heat.Step 3Season salmon with salt and pepper. Lay filets in skillet and add hot water if needed to submerge them completely. Cover, reduce heat to low, and cook salmon, without simmering, for about 7 minutes, or until opaque with a rosy center when flaked in thickest part with tip of a small knife. Using a slotted spatula, transfer salmon filets to a baking sheet. Refrigerate, uncovered, until cold, about 45 minutes.Step 4Meanwhile, bring a large pot of salted water to a boil. Add green and yellow beans and cook for about 3 minutes, or until crisp-tender. Drain well, then plunge beans into a large bowl of ice water to cool. Drain well and pat dry with paper towels.Step 5In a large bowl, toss beans, radishes, and remaining onions with chopped tarragon. Grate zest from the remaining lemon over vegetables. Squeeze juice from lemon and add to bowl. Drizzle with olive oil and toss to coat. Season with salt and pepper and toss again.Step 6Place a salmon filet on each of four dinner plates. Divide salad among plates and serve at once.
From: What’s For Dinner? Delicious Recipes for a Busy Life © 2013 by Curtis Stone Buy the book
