- 2 boneless salmon fillet, serving size (could be a good bit more)
- Salt + pepper
- 2 tablespoons maple syrup
- 1 tablespoons soy sauce + extra for beans
- 1 tablespoons melted butter
- 1 tablespoons fresh lime juice
- 1/2 teaspoon lime zest
- chopped fresh chives
- lemon wedges
- Green beans, enough to serve the number of people eating.
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
Remove the tips and stems. Cut into 3 in. sections. Blanch them (1 minute or less in boiling water). This probably takes long enough that you might as well do it before preheating anything.
Preheat the grill for medium-high heat and lightly oil grate (I used the upper rack, but if you don’t have an upper rack, then lower the temperature). Also preheat your bean pan (cast iron is great, heavy stainless steal is also good, a non-stick pan is bad because they break down at high heat) on high. This works nicely if you have a cook side burner next to your grill.
Whisk together the maple syrup, soy sauce, butter, lime juice, and lime zest.
Season the salmon fillet with salt and pepper, and put a spoon full of sauce over it to marinate for a few minutes.
Dry beans, then oil lightly with equal parts sesame oil and vegetable oil. Drizzle with soy sauce.
Place skin-side down on either the upper shelf, or reduce the grill temperature. Close the lid on the grill for 5 minutes. Baste the salmon and close again. While waiting on the salmon, reduce the glaze lightly, until it coats the back of a spoon. Continue cooking until the salmon flakes easily with a fork and is 140 deg. Just before removing, add a bit more glaze.
In the very hot preheated pan , toss the beans in, and shake frequently to prevent sticking. Beans will cook very quickly. However, they can be warmed if you want to complete them before the salmon is completed.
Serve the salmon, lightly drizzled with thickened glaze. Place beans next to salmon. Garnish with chopped fresh chives and lemon wedges.
If you are wondering about the non-stick pans, DuPont (according to Google) says their maximum recommended use is only about 500 degrees Fahrenheit. They also say they will suffer significant decomposition above 660. Cooks Illustrated (sometime in 2005, but I didn’t dig up the issue to quote), the Environmental Working Group, and I believe Alton Brown, independently say that a pan can overheat (700 deg according to the EWG) in as little as 5 minutes when used on high heat, and that toxic and carcinogenic gasses can be detected at those temperatures.