THE CORVALLIS CARROT
What you'll be getting:
Green Bean and Sweet Potato Salad
5 oz fillet of sockeye salmon
100 g blanched green beans
125 g roasted sweet potatoes
1 oz lemon/dill vinaigrette (lemon, dill, avocado oil, garlic, nutritional yeast, salt and pepper)
Equipment needed: non-stick saute pan, mixing bowl
Dry your salmon off on a paper, or cloth, towel. This will insure a proper sear. Warm your pan up with a little oil, less than a teaspoon. When the pan is hot, add the salmon.
Cook for 2 minutes, and then flip over and cook for another 2 minutes.
After you have cooked for 2 minutes on both sides, cover and let rest for 5 minutes.
While you are waiting for the fish to rest, you can toss the potatoes and beans with the dressing. I call this a potato salad because I don't heat up the vegetables, you can if you wish, or you can leave the veggies how they are, without the dressing. Whatever you prefer. Reserve a little dressing to drizzle over the salmon.
Toss gently with a spoon or spatula. You may add more dill to this mixture if you are a fan of dill.
Plate the potatoes and beans first, and then place the salmon on top.
Drizzle the remaining dressing over top.
Garnish with the dill if you wish, some people don't like dill which is why I didn't add much to the dressing. From start to finish this dinner takes 10 minutes. Enjoy.