From the blog For Love of the Table
1 orange, scrubbed
1 lb. trimmed haricot verts, cut on a slight diagonal into 2-inch lengths
1/2 c. (60 g) Hazelnuts, toasted, husked & very coarsely chopped
Four 4- to 6-ounce portions skinless salmon filet
Salt & Pepper
Vegetable or olive oil
1 recipe Orange Vinaigrette (below)
2 handfuls arugula (2 to 2 1/2 oz.)
Using a vegetable peeler, remove 5 or 6 strips of zest from the orange, being careful to avoid the bitter white pith...you will need about half of the orange. Cut the strips lengthwise into a very fine julienne. Set aside.
Bring a pan of salted water to a boil. Add the haricots verts and cook until just tender. While the haricots cook, place the zest in a bowl sieve and dip the sieve into the pot with the haricots (just far enough to submerge the zest) for 10 to 15 seconds. Lift the sieve out and spread the zest on a paper towel. When the beans are tender, drain and spread on kitchen towels. Set aside to cool.
Heat a large cast-iron skillet over medium-high to high heat. While the pan heats, pat the salmon dry and season with salt and pepper. Add enough oil to the pan to lightly coat the pan (the pan should be hot enough that the oil shimmers and disperses across the surface of the pan immediately). Add the salmon to the pan, service-side down, and let cook undisturbed golden brown and crisp on the first side (about 2 minutes)—regulating the heat as necessary to maintain an active sizzle. Carefully turn the filets over and continue to cook on the second side. Cook the salmon a total of 7 to 10 minutes per inch of thickness. I like mine to still be slightly translucent in the center, so I cook it for the lesser amount of time. If you like, you may place the pan in a hot oven to finish the cooking after the salmon has been flipped to the second side. Transfer the salmon to a plate and keep warm while you finish the salad.
While the fish cooks, place the room temperature beans, the zest and the hazelnuts in a large bowl. Season with salt and pepper and drizzle with enough vinaigrette to coat. Toss to combine.
When the salmon is ready, add the arugula and toss with the haricots. Taste and correct the seasoning. Drizzle in more vinaigrette if the salad seems dry.
Divide the salad among serving plates and top with the salmon. Drizzle the salad with some olive oil...or a bit of vinaigrette...if you like.
Serves 4 as an entrée.
(Salad adapted from Ottolenghi the Cookbook by Yotam Ottolenghi and Sami Tamimi)
Note: This salad is also delicious with seared Sea scallops or Halibut.
Orange Vinaigrette:
2 T. Sherry vinegar
1 small shallot, finely diced (about 1 1/2 T.)
1/4 t. kosher salt
Juice of 1 Valencia Oranges (1/3 to 1/2 c.), reduced until syrupy
1/2 t. fennel seed, toasted and crushed
1/2 T. minced fresh tarragon
1/3 c. extra virgin olive oil
Freshly ground pepper
In a small bowl, combine the vinegar and shallot. Let macerate for 10 to 15 minutes. Add the salt, reduced orange juice, fennel seed and tarragon. Gradually whisk in the oil, adding it in a thin stream. Taste and correct the seasoning and balance.
http://www.forloveofthetable.com/2016/03/whats-in-season-arugula.html
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