Steamed Haricots Verts And Potatoes Recipes

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BROILED SALMON WITH CURRIED EGGPLANT CHUTNEY AND STEAMED HARICOTS VERTS AND POTATOES



Broiled Salmon with Curried Eggplant Chutney and Steamed Haricots Verts and Potatoes image

Number Of Ingredients 15

1/2 pound eggplant, cut into 1/2-inch cubes
1 small red bell pepper, cut into 1/2-inch pieces
1 small onion, cut into 1/2-inch pieces
1/4 cup water
2 tablespoons fresh lemon juice
2 tablespoons cider vinegar
1 teaspoon curry powder
1/2 teaspoon mustard seeds
1/4 cup plus 1 tablespoon firmly packed light brown sugar
1 tablespoon chopped fresh flat-leafed parsley leaves
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1/8 teaspoon cayenne
four 4-ounce salmon fillet with skin
Accompaniment: Steamed Haricots Verts and Potatoes

Steps:

  • In a saucepan simmer eggplant, bell pepper, and onion in water, lemon juice, and cider vinegar with curry powder, mustard seeds, and 1/4 cup brown sugar, uncovered, stirring occasionally, 20 minutes, or until most of liquid is evaporated. Season mixture with salt and stir in parsley. Cool chutney to room temperature. Chutney may be made 1 week ahead and chilled, covered.
  • Preheat broiler.
  • In a bowl stir together balsamic vinegar, mustard, cayenne, remaining tablespoon brown sugar, and salt to taste and add salmon, turning to coat. Arrange fish, skin side down, on rack in broiler pan and broil about 4 inches from heat 7 minutes, or until just cooked through. Discard skin.
  • Serve fish with chutney and haricots verts and potatoes.

POTATOES AND HARICOTS VERTS WITH VINAIGRETTE



Potatoes and Haricots Verts with Vinaigrette image

Categories     Salad     Potato     Vegetable     Side     Picnic     Vegetarian     Quick & Easy     Backyard BBQ     Green Bean     Summer     Vegan     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

3 tablespoons Champagne vinegar or white-wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon sugar
2 teaspoons salt
1/2 cup olive oil
3 lb small (1 1/2- to 2-inch) yellow-fleshed potatoes such as Yukon Gold, scrubbed well
3/4 cup diced (1/4-inch) red onion
3/4 lb haricots verts or other thin green beans, trimmed and cut into 2-inch pieces
3 celery ribs, cut into 1/4-inch dice
1/3 cup finely chopped fresh flat-leaf parsley

Steps:

  • Whisk together vinegar, mustard, pepper, sugar, and 1 teaspoon salt in a small bowl. Add oil in a slow stream, whisking until emulsified.
  • Quarter potatoes, then cover with cold water by 1 inch in a 4- to 5-quart pot and bring to a boil with remaining teaspoon salt. Reduce heat and simmer, uncovered, until potatoes are tender, 8 to 10 minutes. Drain, then transfer hot potatoes to a large bowl and toss with onion and all but 1/4 cup vinaigrette. Cool to room temperature, about 1 hour.
  • While potatoes cool, cook green beans in a 3-quart saucepan of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then drain and transfer to a bowl of ice water to stop cooking. Let stand 2 minutes. Drain and pat dry.
  • Just before serving, toss potato mixture with green beans, celery, parsley, and remaining 1/4 cup vinaigrette.

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