Green Beans with Pearl Onions and Salmon

9 steps · 45 min total

1. 01

   Cook Beans and Onions

   In a large pot, add enough water to cover the frozen green beans and frozen pearl onions. Cover the pot and cook over medium heat until the vegetables are tender.
2. 02

   Drain Vegetables

   Drain the cooked green beans and pearl onions thoroughly, then set them aside.
3. 03

   Melt Butter and Oil

   In a large skillet, melt 1 tablespoon of butter with the olive oil over medium-high heat.
4. 04

   Sauté Vegetables

   Add the drained green beans and pearl onions to the skillet and sauté for 1 minute, just to warm them through and get a little color.
5. 05

   Add Chicken Stock

   Pour in the chicken stock and continue to cook for another minute, stirring occasionally, until the liquid has evaporated.
6. 06

   Caramelize Vegetables

   Add the remaining 1 tablespoon of butter and the brown sugar. Lower the heat to low and mix gently, letting the vegetables caramelize slightly until they look glossy and a little sticky.
7. 07

   Keep Warm

   Remove the skillet from the heat and keep the vegetables warm while you cook the salmon.
8. 08

   Sear Salmon

   Return the skillet to medium-high heat. Melt the remaining teaspoon of butter in the center of the pan. Place the salmon steaks in the skillet and season generously with salt and pepper.

   Cook for 3 to 5 minutes, or until a deep golden crust forms on the bottom. Flip the salmon and cook for another 3 minutes, until cooked through and flaky.

9. 09

   Serve

   Arrange the caramelized green beans and pearl onions on plates, then top each serving with a seared salmon steak.