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Salmon with Spicy Soy Fish Stock and String Beans
- String Beans
- Fish Stock*
- Soy Sauce
- Cherry Tomatoes
- Everything Seasoning
1.Blanch String beans –
1.Bring pot of water to boil, add a good helping of salt to water.
2.Once boiling add beans for 3-5 minutes.
3.After 3 minutes you should test one, and it should still be al dente and have a little bit of a bite in the middle.
4.Drain the beans and put them in an ice bath.
1.To save a dish I just fill the pot I just used with water and ice and throw the beans back in there, then put that in the refrigerator until I am ready for them again.
2.Salmon – In a NON – Stick pan or cast-iron skillet.
1.Heat the pan up over medium high heat, add oil, let oil get hot.
2.Salt and pepper both sides, and with a paper towel take off any extra water
3.Once oil is hot but not smoking, place the Salmon skin side down on the pan, then with a spatula press down on the salmon ever so slightly, do not move salmon around on the pan,
4.Cook for 4-6 minutes. You will notice the salmon turning color from bright pink to a whitish pink, from the bottom up. Once that color change has inched up the side about 75%, carefully flip the salmon over to the other side.
5.Only leave on this side, no more then 3-5 minutes. Remove from pan and top with some of the Everything Seasoning (saving some for garnish at the end).
3.Heat up the beans and sauce. – In the same pan add a little olive oil, if pan is dry.
1.Add tomatoes, sauté for 1 minute.
2.Then add fish sauce and soy sauce, let it come to a simmer.
3.Drain the string beans from its ice bath and add the string beans to the pan to bring back to warm and serve.