Pan-Seared Paprika Salmon with Spicy Green Beans
By America's Test KitchenPublished on April 28, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
1 ¼ teaspoons smoked paprika Salt and pepper 4 (6- to 8-ounce) skin-on salmon fillets, 1 ¼ inches thick4 teaspoons extra-virgin olive oil 1 pound green beans, trimmed6 garlic cloves, smashed2 tablespoons water ½ cup jarred hot banana pepper rings
Before You Begin
For salmon fillets of even thickness, look for center-cut fillets.
Instructions
- Combine 1 teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Pat salmon dry with paper towels and sprinkle with paprika mixture. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook fillets until well browned and centers register 125 degrees (for medium-rare), 4 to 5 minutes per side. Transfer to platter and sprinkle with remaining ¼ teaspoon paprika. Wipe out skillet with paper towels.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Add green beans, garlic, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until beans and garlic turn spotty brown, about 6 minutes. Add water, cover, and reduce heat to medium. Cook until green beans are crisp-tender, about 1 minute. Off heat, stir in pepper rings and season with salt and pepper to taste. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 ¼ teaspoons smoked paprika
Salt and pepper
4 (6- to 8-ounce) skin-on salmon fillets, 1 ¼ inches thick
4 teaspoons extra-virgin olive oil
1 pound green beans, trimmed
6 garlic cloves, smashed
2 tablespoons water
½ cup jarred hot banana pepper rings
Ingredients
1 ¼ teaspoons smoked paprika
Salt and pepper
4 (6- to 8-ounce) skin-on salmon fillets, 1 ¼ inches thick
4 teaspoons extra-virgin olive oil
1 pound green beans, trimmed
6 garlic cloves, smashed
2 tablespoons water
½ cup jarred hot banana pepper rings
Ingredients
1 ¼ teaspoons smoked paprika
Salt and pepper
4 (6- to 8-ounce) skin-on salmon fillets, 1 ¼ inches thick
4 teaspoons extra-virgin olive oil
1 pound green beans, trimmed
6 garlic cloves, smashed
2 tablespoons water
½ cup jarred hot banana pepper rings
Why This Recipe Works
Since the intense heat needed to blister the green beans would burn minced garlic, we smash the garlic cloves instead. The bigger pieces release intense garlic flavor without burning.
Before You Begin
For salmon fillets of even thickness, look for center-cut fillets.
Instructions
- Combine 1 teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Pat salmon dry with paper towels and sprinkle with paprika mixture. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook fillets until well browned and centers register 125 degrees (for medium-rare), 4 to 5 minutes per side. Transfer to platter and sprinkle with remaining ¼ teaspoon paprika. Wipe out skillet with paper towels.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Add green beans, garlic, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until beans and garlic turn spotty brown, about 6 minutes. Add water, cover, and reduce heat to medium. Cook until green beans are crisp-tender, about 1 minute. Off heat, stir in pepper rings and season with salt and pepper to taste. Serve.
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