Monday, November 5, 2012

honey-mustard salmon with green beans... 25 minutes

the goods:
2 teaspoons honey
4 teaspoons Dijon mustard
3 tablespoons champagne or white-wine vinegar
1/2 cup olive oil
1 medium yellow onion, thinly sliced lengthwise
1 cup fresh breadcrumbs
1 pound boneless, skinless salmon fillet, cut into 4 pieces
1 pound green beans, trimmed

Preheat oven to 450 degrees. Whisk together honey, mustard, vinegar, and oil; season with salt and pepper. On a rimmed baking sheet, toss onion with 2 tablespoons vinaigrette and bake 5 minutes. Meanwhile, stir 1 tablespoon vinaigrette into breadcrumbs. Coat fish with 1 tablespoon vinaigrette per fillet and season with salt and pepper; top with breadcrumb mixture and add to sheet. Bake until fish is cooked through, about 7 minutes.

In boiling salted water, cook green beans until crisp-tender, about 4 minutes; drain and toss with onion and 1 tablespoon vinaigrette. Refrigerate remaining vinaigrette in an airtight container for tomorrow night.

Serve fish with vegetables.

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