Sunday Supper: Wild Alaskan King Salmon With Fresh Green Beans and Sweet Tomato Corn Salad

Happy Labor Day weekend everyone! Corn and tomatoes are bursting with flavor this time of year and we can’t get enough of them. Today’s Sunday Supper had a bright mix of vegetables with grilled King Salmon and it is perfect for any gathering. It is paired nicely with a Viognier (75%) Marsanne (25%) blend from Calcareous.

What You will Need

4 oz. of salmon per guest. Make sure to ask for center cuts ensuring that all pieces are accurate. When buying salmon, make sure that it is fresh not frozen. Be sure to ask them when they received it. The texture should be firm and bounce back when you touch it. It should also appear shiny. The eyes of the fish should be clear; if they are cloudy, it’s old. Smell it. It should never smelly fishy. Of course it will smell of the ocean but it should never be fishy.

Olive Oil

Tomatoes

Corn

Green Beans

Zucchini

Red Peppers

Red Onions

Salt and Pepper

What to do:

You can grill the fish on a grill or stove top. I chose stove top for better presentation. You will want to prepare the fish last. Bring out your fish and allow to sit on the counter while you prepare the rest of the meal. Rinse the fish and pat dry with a paper towel and let it rest. ***SUGAR TIP: Season your fish right before you cook it to ensure the salt does not pull out the juices.

***Prep your vegetables buy washing and dicing the zucchini, red onion, red pepper, cutting the corn from the cob and dicing your tomatoes. Prepare a pot of boiling water to blanch the green beans. In a saute pan, add olive oil to the pan. Use enough to coat the bottom of the pan. Heat olive oil over medium heat until oil is to temp (about three-four minutes). Add the all diced vegetables to the pan with the exception of the tomatoes. You will add those in the last few minutes. Saute for 10-15 minutes over medium heat stirring often.

Heat a large pan with olive oil over medium high heat. You want it to be nice and hot to create a nice crust on the fish. Salt and pepper your fish fillets on both sides. Add the salmon fillets to the pan and cook to temp or about 3-4 minutes on each side. Do not over cook! Salmon should be bright in the middle and light pink towards the edges.

While your fish is cooking, add the green beans to the boiling water and let them cook for 60 seconds. Removes and toss in a saute pan with butter and sprinkle with salt & pepper. Cook until fish is done. Plate and enjoy!!

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