Salmon and green beans in red pepper sauce

by Helen Wang

45 minutes total

1

In a food processor or blender, pulse together 1 small red onion, 16 oz roasted red bell peppers, 1 piece Scotch bonnet or habanero chile, and 4 clove garlic cloves until coarsely chopped to make the red pepper sauce.

2

Heat a large skillet over high and add 2 tbsp of 5 tbsp olive oil. Place 4 piece salmon fillets in hot oil, skin side down, season with to taste salt and to taste black pepper. Cook without moving until the contact side is browned, about 5 minutes. Move 4 piece salmon fillets to a plate, skin side up.

3

Turn heat to medium-high. Add 1 tbsp 5 tbsp olive oil, 8 oz green beans, 6-8 piece oil-packed anchovies, and 1 tbsp white or red miso to the skillet. Cook, stirring frequently, mashing 6-8 piece oil-packed anchovies until miso is broken up and anchovies dissolve. Add 1/2 cup water and bring to a simmer. Cook until 8 oz green beans are wrinkly, 4–6 minutes.

4

Reduce heat to medium. Pour in red pepper sauce from step_prep_sauce. Stir in 1/2 cup water and the remaining 2 tbsp 5 tbsp olive oil. Simmer, stirring frequently, until slightly reduced and liquid and oil collect toward the skillet center, 5–6 minutes. Adjust to taste salt and to taste black pepper.

5

With a wooden spoon, create divots in the sauce and 8 oz green beans. Nestle 4 piece salmon fillets in the divots, skin side up. Cook until the fish is fork-tender, the sauce reduced, and 8 oz green beans are softened, 6–8 minutes.

6

Garnish with 0.5 cup fresh scallions. Serve fish, 8 oz green beans, and sauce immediately over to taste rice, with 1 piece lemon wedges for squeezing.

Servings

servings

1 small red onion, peeled and chopped

16 oz roasted red bell peppers, drained and chopped

1 piece Scotch bonnet or habanero chile

4 clove garlic cloves, peeled

5 tbsp olive oil

4 piece salmon fillets

to taste salt

to taste black pepper

8 oz green beans, trimmed and cut into 2-inch pieces

6-8 piece oil-packed anchovies

1 tbsp white or red miso

0.5 cup fresh scallions, thinly sliced

to taste rice, cooked

1 piece lemon, cut in wedges