ONE POT SALMON WITH BROCCOLI & BEANS                                              

4 Skinless salmon filets
Kosher salt, freshly ground pepper
2 tbsp. unsalted butter
2 tbsp. olive oil
2 cloves garlic, finely diced
1 red, yellow or orange sweet pepper, cut into bite sized pieces
2 cups green beans, trimmed and cut in half
½ medium red onion, sliced into thin strips
1 tbsp. all-purpose flour
½ cup dry white wine
1 cup chicken or vegetable broth
2-3 cups broccoli florets, cut into bite sized pieces
¼ cup chopped fresh flat leaf parsley
1 lemon, cut into quarters

  • Lay fish out and sprinkle both sides lightly with kosher salt & freshly ground pepper
  • In a large pan, melt 1 tbsp. butter & 1 tbsp. olive oil over medium high heat, cook fish for about 3 minutes per side, until lightly browned, remove to a plate
  • In the same pan, add another tbsp. butter & olive oil. Add pepper, beans, onion and garlic and sautee for about a minute, stirring often
  • Sprinkle flour over top and continue to stir, to cook out the raw flour flavor
  • Add wine and scrape up all the flavorful brown bits
  • Add the broth and all the broccoli, bring to a boil, cover for about 2 minutes
  • Remove lid, add fish and nestle into the liquid
  • Reduce heat to medium and simmer, carefully move ingredients around to help it cook evenly and turn fish over in juices without breaking
  • Cook until fish flakes when tested, and sauce has slightly thickened
  • Remove from heat, squeeze the juice of ¼ lemon over top and sprinkle with parsley
  • Serve directly from the pan with the remaining 3 wedges of lemon


 Chef Lorraine Powell, January 2018





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