one of my favorite things about this dish is that it’s ready in under 20 minutes. the brown butter and almond sauce is great for those people who aren’t very fond of fish, like the mountain man at our house. the capers in the recipe eliminate the need for lemon, and green beans help keep the dish light. if you don’t consume butter, use the fat of your choice. enjoy!
4 tablespoons unsalted butter, or fat of your choice
1.25 pounds skinless salmon fillet, cut into 4 piecessalt + pepper
1 pound green beans, trimmed and halved crosswise
1/4 cup sliced almonds
2 tablespoons capers
heat 1 tablespoon of the butter in a large nonstick skillet over medium heat. season the salmon with ½ teaspoon salt and ¼ teaspoon pepper, and cook until opaque throughout, 3 to 5 minutes per side. transfer to individual plates and cover with foil.
fill a second skillet with ½ inch of water, bring to a boil, and add ¼ teaspoon salt. add the green beans, cover, and steam until just tender, 4 to 5 minutes. drain and transfer to plates, then re-cover.
wipe out the green bean skillet and heat the remaining 3 tablespoons of butter over medium heat. add the almonds and cook, stirring frequently, until almonds and butter are golden brown (but not burned), 2 to 3 minutes. stir in the capers. spoon over fish and serve hot.
(original recipe via real simple)