As a chef working in some of the best restaurants around the globe, Curtis Stone assumed writing recipes for home cooks would be a snap.
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Poached Salmon with Green and Yellow Bean Salad
Hands on: 15 minutes
Total Time: 55 minutes (which includes 10 minutes of cooking and 45 minutes chilling time)
4 sprigs of fresh tarragon
10 white pearl onions, peeled and thinly sliced
Four-ounce skinless salmon fillets
Kosher salt and freshly ground black pepper
12 ounces thin green beans, trimmed
12 ounces thin yellow wax beans,trimmed
6 radishes, sliced into paper-thin rounds
1/4 cup extra-virgin olive oil
1. Remove the leaves from tarragon; reserve the stems. Coarsely chop enough leaves to make 2 teaspoons.
2. Slice one lemon into thin rounds. In a large skillet, combine the lemon rounds, tarragon stems, and one-third of the onions and add enough cold water to come two-thirds of the way up the sides. Cover and bring the water to a simmer over medium-high heat.
3. Season the salmon with salt and pepper. Lay the fillets in the skillet and add hot water if needed to submerge them completely. Cover, reduce the heat to low, and cook the salmon, without simmering, for about seven minutes, or until opaque with a rosy center when flaked in the thickest part with the tip of a small knife. Using a slotted spatula, transfer the salmon fillets to a baking sheet. Refrigerate, uncovered, until cold, about 45 minutes.
4. Meanwhile, bring a large pot of salted water to a boil. Add the green and yellow beans and cook for about three minutes, or until crisp-tender. Drain well, then plunge the beans into a large bowl of ice water to cool. Drain well and pat dry with paper towels.
5. In a large bowl, toss the beans, radishes, and the remaining onions with the chopped tarragon. Grate the zest from the remaining lemon over the vegetables. Squeeze the juice from the lemon and add to the bowl. Drizzle with the olive oil and toss to coat. Season with salt and pepper and toss again.
6. Place a salmon fillet on each of four dinner plates. Divide the salad among the plates and serve at once.
Note: Stone says he buys wild salmon whenever he can, as he prefers its flavor to the farm-raised kind. While this recipe is a dish in the section for Mondays, he also likes to serve when entertaining, because you can make the components ahead of time. Steamed baby potatoes would make a good accompaniment, he says.
An Evening with Curtis Stone, “What’s for Dinner: Delicious Recipes for a Busy Life” discussion and book signing.
7 p.m. Monday, April 15.
$5 for members;$10 for non-members.
Advanced purchase of tickets is recommended but not necessary.
Atlanta History Center, 130 W. Paces Ferry Road N.W., Atlanta. 404-814-4150.