GINNA PARSONS: Salmon dish perfect for new year

By Ginna Parsons/NEMS Daily Journal

Like many of you, my family has started 2013 on a healthier note. Since Jan. 2, we’ve been upping our consumption of fresh fruits and vegetables, shunning red meat and fatty pork (at least for now), and trying to make it to the gym regularly for 30 minutes of exercise.
So far, so good. Having my husband on board makes the going a whole lot easier. Daughter Mary, home still from Ole Miss, is always game to eat well. And son Patrick, bless his heart, had all four wisdom teeth removed last week, so he’s mainly consuming chicken soup and Jell-O.
Over the course of a week, we’ve dined on chicken piccata, grilled tilapia, barbecued chicken pizza, gourmet Caesar salads and cheese-stuffed ravioli.
One night last week, Charlie sent me a recipe from work for a pan-seared salmon dish with green beans. I was already thinking about preparing salmon for dinner, so his email was welcomed.
When I got home to cook that evening, I asked him if he wanted me to roast the salmon or if he wanted to grill it. He said neither – the recipe called for pan searing it. I protested that I had never pan-seared salmon and he was going to be really sorry if I wasted $12 worth of fresh salmon, but he said he had every confidence in me.
I don’t know if I’ll ever roast or grill salmon again. It was that good. And pretty, too. Even without the glaze it was delicious. But the glaze does fancy it up a bit.

Pan Seared Salmon with Citrus Vinegar Glaze and Green Beans
4 (6-ounce) portions salmon fillets
Extra-virgin olive oil
Salt and pepper
1⁄2 cup dry white wine
1⁄2 cup balsamic vinegar
2 tablespoons orange juice
2 teaspoons lemon juice
2 tablespoons brown sugar
1 pound green beans, trimmed
Orange slices or lemon rind
Preheat a cast iron pan or heavy bottomed skillet over medium high heat. Brush the salmon fillets with oil. Season with salt and pepper. Cook salmon until just cooked through, about 3 minutes on each side.
While salmon cooks, bring wine, vinegar, citrus juices and brown sugar to a boil over high heat. Reduce glaze 3 or 4 minutes, until thickened. Remove from heat. Stir in 1⁄2 teaspoon coarse black pepper.
In a second skillet, bring 1⁄2-inch water to a boil with green beans and pieces of orange and/or lemon rind. Cover the green beans and cook 3 or 4 minutes. Drain the beans and toss with a drizzle of oil (optional) and season with salt and pepper. Drizzle glaze over salmon fillets and serve with citrus green beans.
Serves 4.
Ginna Parsons is the Daily Journal’s food/home/garden editor.

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