The perfect summer dish.
Chef John DeLucie, from the celeb hot spot, The Waverly Inn, taught Wendy how to make grilled wild salmon with haricot verts and heirloom tomatoes.
2 wild salmon fillets, approx 7 oz. each
1 Pint heirloom cherry tomatoes, cut in half
1 clove garlic, chopped finely
1/2 pound green beans, cleaned blanched and shocked
Olive oil for grilling the fish
Salt and pepper for seasoning
1/2 cup water, vegetable or chicken stock
1/2 lemon or lime
Prepare the salmon fillets with some olive oil, salt and pepper
In a saute pan with olive oil and the garlic, add the beans and begin to saute.
When the beans begin to take on a little color add the tomatoes.
Cook for two minutes and add the chicken, vegetable stock or water to the pan .
Cook for several more minutes until the tomatoes are completely broken down. Season with salt and pepper and set aside.
When the grill is hot place the seasoned salmon skin side down n the grill. cook 3-4 mins depending on desired temperature. Turn over gently and cook several more minutes until desired temp is achieved.
Place the beans and tomato mixture on two plates with the salmon fillets right on top.
Squeeze some lemon or lime over the top and serve.