Making Soy Maple Salmon with Sauted Green Beans

I had planned to make teriyaki shark tonight because shark was advertised on sale.  I bought the beans yesterday.  When I tried to buy the shark today, I found that they were sold out for the day (but might have more tomorrow, even though technically this was yesterday based on what the clock reads), so I bought Salmon instead since I didn’t want to give up plans of having fish.

I then proceeded to cook and attempt to take pictures after dark.  And this was actually a somewhat early time.  I had to pick my car up from the shop, so I used that as an excuse to leave work early.

For the recipe, look here.

Final dish, plated on our picnic table.

Green beans, blanched and coated in oil and soy sauce.

Salmon, salted and peppered.

Green beans on the side burner of my grill.  Deb was trying to capture dramatic flames from the oil spritzing over the side as I shook the pan.

Salmon on the upper rack of the grill.

Soy-maple Glazed Salmon, with Sauted Green Beans, Recipe

Soy-maple Glazed Salmon, with Sauted Green Beans. Including photos.

Fish:

  • 2 boneless salmon fillet, serving size (could be a good bit more)
  • Salt + pepper

Glaze:

  • 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

Beans:

  • Green beans, enough to serve the number of people eating.
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce

Directions:

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.

Lamb Chops

This is a recipe where ingredient precision does not matter.  Just use enough to cover the meat.
  • 1/2 Tsp mustard
  • 1.5 Tsp dried sage
  • 1/4 Tsp cayanne
  • 1 Tsp dried chopped onion, or fresh finely minced
  • 2 Tbs oil
  • 2 Tbs balsamic vinegar
  • 4 small lamb chops, about 3/4 pound total.
Mix the above together and marinate lamb chops in it for 30 minutes.  Then grill to 145 degrees.  Rest covered 5-10 minutes.

My BBQ Sauce

  • 8oz tomato sauce
  • 2TB molasses
  • 1TB honey
  • 1TB vinager (apple)
  • 1/4 cup jackie D.a
  • 2 teasp. worchester sauce
  • 1 teasp. liquid smoke (optional)
  • 1 TB minced garlic.
  • 1/4 large onion
  • dash of pepper

 

Boil 30 minutes.

The rest is commentary.

This is a record of what I last did (except I didn’t use liquid smoke.  I left it above for proportion info). 

I think another vineager might be more appropriate, but certainly not the other two I have on hand (balsamic and rice).  Further I’m thinking of scaling back the honey and molasses.  I used some honey to take the edge off the mollasses, but then the sum was sweeter than I wanted.

It didn’t taste right without the worchester sauce, but I don’t know what to put in it’s place.  A lot of people do use it.

I think liquid smoke is OK when I’m cooking inside.  The first time I made it (the last recipe you likely have), I was broiling stuff in the oven, not cooking outside.

More or less onion and garlic might be appropriate based on taste.

Also, you might consider straining it out, or doing any number of other things to them for either flavor or consistency.  Most recent I mincedthem, and then just let the sauce be kinda chunky.

The sauce is better when it is a day+ old.  However, it was also acceptable fresh.  I made sauce on saturday and invited people for thenext day.  The next day I invited more people, and realized I had an inadequate amount of sauce, and so made some fresh, and combined themtogether.  It ended up being two parts day old, 1 part fresh.