Understanding the Aging Eye & Complimentary Glaucoma Screenings
With Sean Curry, MPH, Prevention of Blindness Society of Metropolitan Washington
Wednesday, October 11th 12pm-4pm EDT. Click HERE and RSVP Now!
Open Mobile Menu
Understanding the Aging Eye & Complimentary Glaucoma Screenings
With Sean Curry, MPH, Prevention of Blindness Society of Metropolitan Washington
Wednesday, October 11th 12pm-4pm EDT. Click HERE and RSVP Now!
Open Mobile Menu

Culinary Corner with Chef Morissa: Grilled Salmon with Green Beans

SALMON
• 4 6-8 ounce skin-on salmon fillets, about 1-inch thick
• 2 tablespoons grape seed oil
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 lemon, cut into wedges

PREPARATION
Prepare the grill for direct cooking over high heat, 450°F-550°F. Brush the cooking grates clean and close the lid to heat. Generously coat the flesh side of the salmon fillets with oil and season evenly with kosher salt and black pepper. Grill the salmon skin side down over direct high heat with the lid closed, for about 6-8 minutes or until the fish lightens in color, becomes firmer to the touch and you can lift the fillets off the cooking grates without them sticking. Turn the salmon over, close the lid, and cook to 130°F or about 2-4 minutes for medium rare or longer to desired doneness. Transfer to a platter to rest for 1-2 minutes. Slide the salmon skin from the fillets and serve with wedges of lemon and tartar or cucumber dill sauce.

GREEN BEANS
• 1 pound fresh green bean1 tablespoon fresh lemon juice, & 1 tablespoon lemon zest
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• Fresh ground black pepper

PREPARATION
Trim the green beans. Zest the lemon, then juice it. Place 1 ½ cups water into a saucepan or pot. If using a steamer basket without a handle, add it to the pot now: the water surface should be right under the basket. Bring the water to a boil. Once boiling, add the green beans (in the steamer basket, if it has a handle). Steam with the lid on 4 to 5 minutes until just tender, testing with a fork to assess whether it’s done. Carefully remove the beans to a bowl. Toss with the olive oil, lemon juice, lemon zest, kosher salt, and plenty of fresh ground black pepper.