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Sweet & Smoky Spiced Salmon
with Dijonnaise Potato Salad & Green Beans
35 MIN
4 Servings
From the Test Kitchen
Tonight, we’re giving our salmon extra-special flavor with a custom blend of warming spices, including two kinds of paprika. When seared, the smokiness of the spices deepens, balancing perfectly with sweet brown sugar. On the side, two summery preparations—hearty potato salad dressed with a creamy combination of Dijon mustard and mayonnaise, and crisp green beans tossed with a homemade vinaigrette—complete our refreshing warm weather dinner.
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NutritionPER SERVING
-
Calories580 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off and discard the stem ends of the green beans. Medium dice the potatoes. Thinly slice the celery. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). 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 finely chop the shallot to get 2 tablespoons (you may have extra); place in a small bowl with the juice of all 4 lemon wedges.
2
Blanch the green beans:
Add the green beans to the pot of boiling water and cook 3 to 4 minutes, or until bright green and slightly softened. Using a slotted spoon, carefully transfer the cooked green beans to a strainer, leaving the pot of water boiling. Rinse the green beans under cold water for 30 seconds to 1 minute to stop the cooking process. Transfer to a large bowl.
3
Make the vinaigrette:
While the green beans cook, season the shallot-lemon juice mixture 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. Drain thoroughly and return to the pot. Off the heat, add the celery, garlic paste, white bottoms of the scallions, dijonnaise, half the vinaigrette and 1 tablespoon of olive oil; stir to thoroughly combine. 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 until hot. Add the seasoned fillets, skin sides down. Cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.
6
Dress the green beans & serve your dish:
While the salmon cooks, add the remaining vinaigrette to the bowl of cooked green beans. Toss to coat; season with salt and pepper to taste. Transfer the dressed green beans and cooked salmon fillets to a serving dish. Serve with the potato salad on the side. Garnish with the green tops of the scallions. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off and discard the stem ends of the green beans. Medium dice the potatoes. Thinly slice the celery. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). 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 finely chop the shallot to get 2 tablespoons (you may have extra); place in a small bowl with the juice of all 4 lemon wedges.
2
Blanch the green beans:
Add the green beans to the pot of boiling water and cook 3 to 4 minutes, or until bright green and slightly softened. Using a slotted spoon, carefully transfer the cooked green beans to a strainer, leaving the pot of water boiling. Rinse the green beans under cold water for 30 seconds to 1 minute to stop the cooking process. Transfer to a large bowl.
3
Make the vinaigrette:
While the green beans cook, season the shallot-lemon juice mixture 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. Drain thoroughly and return to the pot. Off the heat, add the celery, garlic paste, white bottoms of the scallions, dijonnaise, half the vinaigrette and 1 tablespoon of olive oil; stir to thoroughly combine. 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 until hot. Add the seasoned fillets, skin sides down. Cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.
6
Dress the green beans & serve your dish:
While the salmon cooks, add the remaining vinaigrette to the bowl of cooked green beans. Toss to coat; season with salt and pepper to taste. Transfer the dressed green beans and cooked salmon fillets to a serving dish. Serve with the potato salad on the side. Garnish with the green tops of the scallions. Enjoy!
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