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Pan Seared Salmon with Snow Pea and White Bean Salad

Yankel Polak

Yankel Polak

February 6, 2019
pan seared salmon with snow peas white beans
Clock icon

22 min

Total

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4

Servings

Protein icon

Fish / Seafood

Protein

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Our Sourcing Standards

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

Step By Step

Instructions

Snow Pea and White Bean Salad

1
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

1
Preheat large, heavy skillet (preferably stainless steel or seasoned cast-iron) on medium-high heat.
2
Season salmon with salt and pepper on both sides.
3
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.
4
Continue to sear salmon for 2-3 more minutes or until a nice crust has formed.
5
Add butter, herbs and lemon juice to pan and spoon over salmon 5 times.
6
Flip salmon over, cook for 30 more seconds and remove from heat.
7
Let rest for 1 minutes before serving with salad. Enjoy!

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