Green Beans with Pearl Onions and Salmon
If you have roughly 45 minutes to spend in the kitchen, Green Beans with Pearl Onions and Salmon might be an amazing gluten free and pescatarian recipe to try. For 59 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 187 calories, 12g of protein, and 10g of fat. This recipe serves 4. It is brought to you by Foodista. Only a few people really liked this side dish. 7 people were glad they tried this recipe. If you have salmon steaks, unsalted butter, olive oil, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 28%, which is not so amazing. Users who liked this recipe also liked Green Beans and Pearl Onions, Hearty Green Beans With Mushrooms and Pearl Onions, and Hearty Green Beans With Mushrooms and Pearl Onions.
Servings: 4
Ingredients:
1 pound frozen green beans
1 cup frozen pearl onions
1 teaspoon olive oil
2 tablespoon unsalted butter + ½ teaspoon
¼ cup chicken stock, sodium free
1 teaspoon brown sugar
Slavosalt seasoning – or salt and pepper
Salmon steaks, skinless
Equipment:
pot
frying pan
Cooking instruction summary:
In a large pot add some water the frozen beans and frozen pearl onions. Cover and cook over medium heat until they are tender. Drain and set aside. In a large skillet over medium high heat melt 1 tablespoon of butter and the olive oil. Add the green beans and pearl onions and saut for 1 minute. Add the chicken stock and cook for another minute until the stock is evaporated. Add 1 tablespoon of butter and the brown sugar; lower the heat to low and mix gently until slightly caramelized. Remove from the heat and keep warm. Return the skillet back to medium high heat and melt the remaining teaspoon of butter in the center, add the salmon over and season with Slavosalt generously. Cook for 3-5 minutes until a golden crust is formed. Turn and cook for another 3 minutes. Place the green beans with pearl onions on the plate and top with the salmon.
Step by step:
1. In a large pot add some water the frozen beans and frozen pearl onions. Cover and cook over medium heat until they are tender.
2. Drain and set aside.
3. In a large skillet over medium high heat melt 1 tablespoon of butter and the olive oil.
4. Add the green beans and pearl onions and saut for 1 minute.
5. Add the chicken stock and cook for another minute until the stock is evaporated.
6. Add 1 tablespoon of butter and the brown sugar; lower the heat to low and mix gently until slightly caramelized.
7. Remove from the heat and keep warm.
8. Return the skillet back to medium high heat and melt the remaining teaspoon of butter in the center, add the salmon over and season with Slavosalt generously. Cook for 3-5 minutes until a golden crust is formed. Turn and cook for another 3 minutes.
9. Place the green beans with pearl onions on the plate and top with the salmon.
Nutrition Information:
covered percent of daily need
