Salmon Steaks With Green Bean Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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We really enjoyed this fish dish - instead of the fish indicated in the original recipe (swordfish) I used salmon steaks which are less expensive and easier for me to buy where I live. Recipe source: 200 Barbecue Recipes Ingredients:
4 salmon steaks (see note in description) |
olive oil |
2 tablespoons balsamic glaze (see recipe below or buy your favorite glaze) |
salt |
pepper |
1 lb green beans, trimmed (the original recipe uses both yellow and green beans) |
2 ounces pine nuts, toasted |
1 cup cherry tomatoes |
2 tablespoons parsley, torn |
2 tablespoons mint leaves, torn |
1/4 cup feta cheese, crumbled |
3 tablespoons walnut oil |
1 tablespoon olive oil |
1 tablespoon sherry wine vinegar |
1 teaspoon sugar |
1 garlic clove, crushed |
Directions:
1. Rub fish with oil and season with salt and pepper.
2. Make salad by cooking the beans in a saucepan of boiling water for 3 minutes, drain and pat dry. Place beans in a bowl with the rest of the salad ingredients (nuts - herbs).
3. Whisk dressing ingredients together. Drizzle dressing over salad. Toss and sprinkle with the feta cheese. Toss.
4. Cook fish on a hot grill for 1-3 minutes per side. Wrap with foil and set aside to rest for 3 minutes. Arrange on plates and drizzle with the balsamic glaze and serve with bean salad.
5. *To make the balsamic glaze: pour 15 oz in a saucepan and bring to a boil. Simmer for 10-15 minutes until vinegar is reduced to 4 oz. Set aside to cool.
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