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coconut-dill salmon with green beans & corn

This recipe is from the New York Times cooking and it looks like late summer in a dish.  I love the idea of adding the green beans and the corn.

It can be prepared as in the original recipe on the grill or as I have done below in the oven and stove top.  I’ve also adapted the serving size.  The original recipe was for 6 to 8 people.

coconut-dill salmon with green beans & corn

This recipe is from the New York Times cooking and it looks like late summer in a dish.  I love the idea of adding the green beans and the corn.

It can be prepared as in the original recipe on the grill or as I have done below in the oven and stove top.  I’ve also adapted the serving size.  The original recipe was for 6 to 8 people.

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Ingredients

Recipe serves: 4
1 pound salmon fillet, skin on or off
1 tablespoon plus 1/2 teaspoon olive oil
salt, coarse Kosher salt is best
1/2 cup unsweetened coconut cream or coconut milk
1 tablespoon dark brown sugar
1/2 tablespoon sherry vinegar
1/2 teaspoon Dijon mustard
1 lemon
1/2 cup chopped fresh dill
1/2 pound of thin green beans (haricot vert type)
1 cup fresh cooked corn kernels (from 1 to 2 ears corn)
1 1/2 cups best qualitycherry tomatoes, lightly crushed open or sliced into halves
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coconut-dill salmon with green beans & corn
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  • time
    40 minutes
  • serves
    4
  • skill level
    Easy

Ingredients

  • 1 pound salmon fillet, skin on or off
  • 1 tablespoon plus 1/2 teaspoon olive oil
  • salt, coarse Kosher salt is best
  • 1/2 cup unsweetened coconut cream or coconut milk
  • 1 tablespoon dark brown sugar
  • 1/2 tablespoon sherry vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 lemon
  • 1/2 cup chopped fresh dill
  • 1/2 pound of thin green beans (haricot vert type)
  • 1 cup fresh cooked corn kernels (from 1 to 2 ears corn)
  • 1 1/2 cups best qualitycherry tomatoes, lightly crushed open or sliced into halves

Directions

1
Done

in oven

Preheat oven to 450F.
2
Done

grill

Heat an outdoor grill to high, and close the lid to heat for 15 minutes.
3
Done

On a sheet pan, place two sheets of aluminium foil, enough to fit the fish, and have extra on all sides to later make a packet.
4
Done

Drizzle with 1/2 tablespoon of olive oil and a good sprinkle of salt.
5
Done

In a small bowl, combine the coconut cream, brown sugar, vinegar, mustard, 1/2 tablespoon oil, 1/2 teaspoon salt and ½ teaspoon pepper. Zest the entire lemon right into the bowl and squeeze in 1 tablespoon juice. Stir in 1/4 cup dill.

6
Done

Pour half of the dressing over the fish and set the other half aside.

7
Done

Take about piece of foil on top of fish, and to form a packet assuring you have a tight seal.
8
Done

On another large strip of foil, toss the green beans with the remaining olive oil and a pinch each of salt and pepper. Wrap the beans in the foil to form a packet.
9
Done

Place both the salmon and green bean packets on the grill or in oven. Close cover if using a gas grill. Grill until the green beans and salmon are cooked through, about 15 minutes.

10
Done

You can open and test the salmon for doneness, it should be tender and not too pink.
11
Done

In a medium bowl, add the green beans, corn, tomatoes, remaining 1/4 cup dill, half of the reserved dressing and a pinch of salt. Toss to coat.
12
Done

to serve

Place fish on large platter, top the fish with some of the vegetables and remaining dressing. Serve immediately with the remaining vegetables and dressing.

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