Salmon with Brown Butter, Almonds & Green Beans

A very balanced meal on our plates tonight and we love to eat salmon. It's nice to try a different recipe each time so we can try new flavor combinations. I cut the original recipe in half since it's just the 2 of us but you can double the following to make enough for 4, if needed. I used fresh green beans from our garden - could be the last harvest of the season as my plants have slowed down significantly. My advice when making the brown butter with the almonds is to not walk away from the pan - it might seem like you have a few minutes to walk away and do something like set the table, but that's when it will burn on you. Ask me how I know??? Yeah it happened and I had to remake the sauce... but the 2nd time it came out great.

ingredients

• 3 T unsalted butter

• 3/4 lb salmon fillet 

• Kosher salt & freshly cracked black pepper

• 1/2 lb green beans, washed & trimmed 

• 1/4 cup sliced almonds

• 1 1/2 T capers, drained

directions

1. Heat 1/2 T butter in a nonstick skillet over medium heat. Season the salmon with 1/4 tsp each salt & pepper. Cook the fish until opaque, 2 minutes per side (my fillets were very thin) and transfer to a plate until ready to serve.

2. Fill a cast iron skillet with 1/2 inch of water, bring to a boil and add 1/8 tsp salt. Add the green beans and cover. Steam the beans for 4 minutes until just tender. Drain and transfer to plates for serving. 

3. Wipe out the skillet used for the salmon and heat the rest of the butter over medium heat. Add the almonds and cook, stirring so they don't burn. Once golden, remove from heat and stir in the capers.  Spoon this mixture over the fish & green beans.

I added some brown rice with quinoa on the side as well. I get the packages from Costco that you heat up in the microwave for 90 seconds - it's so good!

Enjoy!

This recipe was adapted from Real Simple.