BBQ-Spiced Salmon & Green Beans

with Red, White & Blue Heirloom Potato Salad

30 MIN

4 Servings

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From the Test Kitchen

Happy 4th of July, chefs! We’re celebrating under the fireworks with the classic flavors of a barbecue-style dry rub. A warming, herbaceous and subtly sweet mix of seasonings, the spice blend coats and deliciously infuses the salmon fillets, charring slightly in the hot pan for added, smoky depth. On the side, we’re serving a red, white and blue potato salad. The patriotic hues of these heirloom spuds are the product of antioxidants bearing subtly fruity notes, which perfectly complement the tangy dressing.

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Nutrition

PER SERVING
Calories

525 Cals (est.)

fresh

ingredients

4 Skinless Salmon Fillets
2 cloves Garlic
2 Scallions
2 stalks Celery
1 lb Multicolored Heirloom Potatoes
1 Lemon
½ lb Green Beans
2 Tbsps Dijon Mustard
1 Shallot
⅓ cup Mayonnaise
1 Tbsp Bbq Salmon Spice Blend (Smoked Sweet Paprika, Sweet Paprika, Ground Fennels Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the ends of the green beans. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste. Cut the potatoes into bite-sized pieces. Thinly slice the celery. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a small bowl with the juice of all 4 lemon wedges.

2 Blanch the green beans:

Fill a medium bowl with ice water. Add the green beans to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly tender. Using a slotted spoon or strainer, transfer to the bowl of ice water, leaving the pot of water boiling. Let the cooked green beans stand until cool. Once cool, drain thoroughly and pat dry with paper towels.

3 Make the vinaigrette:

While the green beans cool, add the garlic paste and mustard to the shallot-lemon juice mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

4 Make the potato salad:

Add the potatoes to the pot of boiling water used to cook the green beans. Cook 10 to 12 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and rinse under cold water; return to the pot. Add the celery, white bottoms of the scallions, mayonnaise and half the vinaigrette; stir to thoroughly combine and season with salt and pepper to taste. Transfer to a serving dish.

5 Cook the salmon:

While the potatoes cook, pat the salmon fillets dry with paper towels. Season on both sides with salt, pepper and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets and cook 3 to 5 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a serving dish.

6 Dress the green beans & serve your dish:

While the salmon cooks, in a medium bowl, combine the blanched green beans and as much of the remaining vinaigrette as you’d like; toss to coat and season with salt and pepper to taste. Transfer to a serving dish. Garnish the cooked salmon fillets and potato salad with the green tops of the scallions. Serve with the dressed green beans on the side. Enjoy!