Rating: 4 stars
150 Ratings
  • 5 star values: 93
  • 4 star values: 16
  • 3 star values: 25
  • 2 star values: 6
  • 1 star values: 10
Kate Merker

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Credit: Con Poulos

Recipe Summary test

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon of the butter in a large nonstick skillet over medium heat. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.

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  • Cook the fish until opaque throughout, 3 to 5 minutes per side. Transfer to individual plates.

  • Meanwhile, fill a second skillet with ½ inch of water, bring to a boil, and add ¼ teaspoon salt.

  • Add the green beans to the second skillet, cover, and steam until just tender, 4 to 5 minutes. Drain and transfer to plates.

  • Wipe out the green bean skillet and heat the remaining 3 tablespoons of butter over medium heat.

  • Add the almonds and cook, stirring frequently, until almonds and butter are golden brown (but not burned), 2 to 3 minutes. Stir in the capers. Spoon over fish and beans.

Nutrition Facts

396 calories; fat 25g; saturated fat 9g; cholesterol 120mg; sodium 506mg; protein 36g; carbohydrates 9g; sugars 2g; fiber 4g; iron 3mg; calcium 77mg.
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