Hi. I just wanted to say that I like green beans.
Even as a little "peep", I would gobble these up off my plate. What's not to like? They are green and crunchy and green. And green. (A color that I have not seen in nature in a very long time, I might add...) Have I mentioned that they are green?
Well, these beans are kind of green... Mid-February "fresh" produce in the Northeast isn't always quite so fresh... Which is why adding bacon (or pancetta in this case) & walnut oil is a smart idea. Because, bacon makes everything better, right???
I don't know about where you're from, but up here (pronounced: he-ah), we don't cater to such high 'falutin' foods like PAN-chet-TA. Well - at least that is the impression one would get, because finding it was not the simplest task. Fortunately, I did find a grocer who had little packets of the "chopped" variety lurking in the recesses of the deli-section. (I probably should have been scared or at least skeptical.) Based on that tidbit, it should probably come as no surprise when I admit this was my first time working with pancetta...
The "beans" had originally decided that they were going to be a simple side for a rather involved Sunday repast... (Food calls its own shots in my house.) But, life turned those plans inside out and they ended up as a side to an equally simple dinner of salmon (although I did manage to throw together a rather tasty blood orange sauce) and plain 'ole white rice (the original plan called for a brown basmatti rice dish, but by the time I made it that far, the "world" was considering themselves fortunate to see the "Minute Rice" on the table).
All's well that ends well. And all that. Dinner made it on to the table. Food was enjoyed by all. Oh, and I like green beans. Add some crispy pork bits to them and "like" crosses the border into the "love" territory. Just sayin'
Salmon w/ Shallots & Blood Orange Sauce
2.5 to 3 pounds Salmon fillets, divided into even pieces and trimmed to consistent size (skin still on)
1 cup blood orange juice (from ~5-6 blood oranges)
2 shallots, sliced thin
2 Tbs butter
2-3 Tbs olive oil
Salt & Pepper to taste
Thoroughly pat dry salmon and season liberally with salt & pepper(s).
Preheat large non-stick skillet @ med-high to high heat; once skillet is hot add butter & olive oil. Once fats have had a chance to heat up, place fish "meat" side down in pan. Cook for ~5-7 minutes. If you dried your fish well, you should have a nice sear on by this point. Using a large spatula carefully flip fish over and cook on "skin" side until salmon is cooked through (~4-5 minutes depending on thickness of salmon). (My salmon was ~ 1" thick - thinner salmon will require less cooking time....)
Once salmon is cooked to desired doneness, remove from pan and cover loosely with foil. Still @ medium-high heat, add sliced shallots to pan and cook until just crispy (add a little more butter if needed). Once shallots are cooked through, add orange juice and reduce to ~1/2 cup. Distribute evenly over cooked fish pieces.
This post participates in French Fridays with Dorie. Come check out what all the other "bean counters" have been up to this week...