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.
Ingredients
- 1 ½ lbs salmon filets wild-caught
- lemon pepper to taste
- salt & pepper to taste
- 1 lb olive oil
- haricot verts, or mixture of red and green beans left whole
Green Sauce
- 1 shallot finely diced
- 2 tbsp Braggs apple cider vinegar (with the mother)
- 1 lemon zest and juice
- 1 tsp Dijon mustard
- 2 cloves garlic crushed
- ¼ cup parsley finely chopped
- ¼ cup chervil (or mixtures of parsley and tarragon) finely chopped
- ½ cup dandelion leaves finely chopped
- ¼ cup Brazil nuts
- ¼ cup oil
- salt & pepper to taste
- 2 hard-cooked eggs (optional)
Instructions
- 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.