Last Updated on August 29, 2022
You can prep this lemony bean salad with crunchy snow peas a little bit ahead, and then focus on getting beautiful crispy skin on your salmon, which only takes a few minutes in a hot pan.
Ingredients
- 4 ea ButcherBox Sockeye Salmon Fillet
- 1 Tbsp ghee for searing
- 2 Tbsp butter for basting
- 1 tsp tarragon chopped
- 1 tsp parsley chopped
- 1 tsp dill chopped
- 1 ea lemon juiced
Snow Pea and White Bean Salad
- 1 c cannellini beans cooked and drained (canned is fine!)
- 1 c snow peas sliced
- ½ small red onion thinly sliced
- ¼ c fresh squeezed lemon juice
- 4 Tbsp extra virgin olive oil
- 1 tsp kosher salt
- ½ tsp ground black pepper
- ¼ c fresh parmesan grated
- 2 c arugula
Instructions
Snow Pea and White Bean Salad
- Mix white beans, snow peas, onion, ¼ c lemon juice, and olive oil and refrigerate for 1 hour. Add arugula and parmesan immediately before serving.
Pan Seared Salmon
- Preheat large, heavy skillet (preferably stainless steel or seasoned cast-iron) on medium-high heat.
- Season salmon with salt and pepper on both sides.
- Add ghee to pan. Once it begins to smoke, place salmon in pan skin-side down and press gently to ensure skin is in contact with the pan. Maintain some pressure for 30 seconds or so.
- Continue to sear salmon for 2-3 more minutes or until a nice crust has formed.
- Add butter, herbs and lemon juice to pan and spoon over salmon 5 times.
- Flip salmon over, cook for 30 more seconds and remove from heat.
- Let rest for 1 minutes before serving with salad. Enjoy!
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