Salmon with Dandelion and Brazil Nut Green Sauce and Green Bean Haricot Vert

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Salmon with Dandelion and Brazil Nut Green Sauce and Green Bean Haricot Vert

Salmon with Dandelion and Brazil Nut Green Sauce and Green Bean Haricot Vert

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Ingredients

1 1/2 pounds wild-caught salmon filets

lemon pepper, to taste

salt and pepper, to taste

olive oil

1 lb. 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)

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)

PREPARATION

  1. 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.
  2. Boil haricot verts, then simmer in well-salted water till tender, 3-5 minutes.  Spread on a platter to cool, leave at room temperature.
  3. 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.
  4. 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.
  5. 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.

2019-04-02T00:41:32+00:00