Organic Scottish Salmon Recipe
green bean salad + hazelnuts + red onions + citrus vinaigrette + goat cheese
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Ingredients
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Salmon and Salad
Method
Preparation
- 1
Prepare the Green Bean Salad
Blanch the green beans in boiling water for 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge them into ice water to stop the cooking process. Once cooled, drain again and set aside.
- 2
Make the Citrus Vinaigrette
In a small bowl, whisk together the juice of 1 orange, 1 lemon, 1 tablespoon of olive oil, salt, and pepper to taste. Adjust seasoning as needed.
- 3
Cook the Salmon
Heat a non-stick skillet over medium-high heat. Season the salmon fillets with salt and pepper. Add the salmon to the skillet, skin-side down, and cook for 4-5 minutes. Flip and cook for another 3-4 minutes or until cooked through and flaky.
- 4
Assemble the Salad
In a large bowl, combine the blanched green beans, sliced red onion, and chopped hazelnuts. Drizzle with the citrus vinaigrette and toss gently to coat. Top with crumbled goat cheese.
- 5
Serve
Plate the salmon alongside the green bean salad, garnishing with additional hazelnuts and goat cheese if desired.
