Salmon with Dandelion and Brazil Nut Green Sauce and Green Bean Haricot Vert
This recipe encompasses everything you need to help sooth and balance your thyroid, AND beat inflammation.
1 1/2 pounds wild-caught salmon filets
lemon pepper, to taste
salt and pepper, to taste
1 lb. haricot verts, or mixture of red and green beans, left whole
1 shallot, finely diced
2 tbsp. Braggs apple cider vinegar (with the mother)
zest and juice of 1 lemon
1 tsp. Dijon mustard
2 garlic cloves, crushed
1/4 cup. finely chopped parsley
1/4 cup finely chopped chervil (or mixtures of parsley and tarragon)
1/2 cup finely chopped dandelion leaves
1/4 cup Brazil nuts
1/4 cup oil
Salt and pepper, to taste
2 hard-cooked eggs (optional)
- Season both sides (leave skin on) of salmon with lemon pepper, salt and pepper. Please on baking sheet, skin side down and drizzle with 1 tbsp. olive oil. Preheat oven to 350 degrees. Bake Salmon uncovered, 10-12 minutes. Remove and let cool slightly.
- Boil haricot verts, then simmer in well-salted water till tender, 3-5 minutes. Spread on a platter to cool, leave at room temperature.
- To make the green sauce. Marinate diced shallot with 1/2 tsp. salt and cover with apple cider vinegar, 5 minutes. In blender, add the rest of green sauce ingredients, except olive oil, and blend until smooth. Slowly drizzle the rest of olive oil until well blended and creamy.
- To make the green sauce: Put shallot in a small bowl with 1/2 teaspoon salt and cover with the red wine vinegar. Macerate 5 minutes, then stir in lemon zest and juice, mustard and capers. Whisk in 1/2 cup olive oil. Just before serving, add parsley, chervil and black pepper to taste.
- Arrange green beans into a pile. Sprinkle with salt and pepper. Top with salmon. Drizzle salmon and Haricot Vert with Green Sauce.
Garnish with egg and serve.