Today is the second Friday in Lent which means I won’t be eating meat today. Last week, I made one of my go-to fish recipes for dinner. It’s simple, quick and a crowd pleaser. I found it in Real Simple magazine a few years ago and have made it frequently since. I realized I had never shared it on the blog, so today I thought I would share!
Salmon with Brown Butter and Almonds
You Will Need:
-4 Tablespoons unsalted butter
-1 1/4 pounds salmon filet, cut into four pieces
-kosher salt and pepper
-1 pound fresh green beans, trimmed and halved
-1/4 cup sliced almonds
-2 Tablespoons capers
1. Heat 1 tablespoon of the butter in a large nonstick skillet over medium heat. Sprinkle with salt and pepper.
2. Cook the fish until it flakes with a fork, 3 to 5 minutes per side. Transfer to individual plates.
3. Meanwhile, fill a second skillet with ½ inch of water, bring to a boil, and add ¼ teaspoon salt.
4. Add the green beans to the second skillet, cover, and steam until cooked, 4 to 5 minutes. Drain and transfer to plates.
5. Wipe out the green bean skillet and heat the remaining 3 tablespoons of butter over medium heat.
6. Add the almonds and cook, stirring frequently, until almonds and butter are golden brown (but not burned), 2 to 3 minutes. Stir in the capers. Spoon over fish and beans.