The beauty of this dish is in its simplicity. There aren’t that many ingredients, but they all compliment each other so well that it just works. Plain and simple. The salmon is perfectly cooked for maximum tenderness and then topped with a pecan and butter crust that pairs with the richness of the fish. The green beans are steamed and then broiled with lemon and olive oil for a bright contrast, and then the barley adds some chewiness and ties into the earthy, nuttiness of the pecan topping. A fresh squeeze of lemon over the whole ensemble and you have a simple, elegant meal.
My Cook: Pecan Crusted Salmon
- 2 pieces of skinless salmon, vacuum sealed
- ½ cup pecan pieces
- 1 tbsp butter
- 8 oz haricot verts
- 1 lemon
- ½ cup pearled barley
Load your Suvie with the vacuum sealed salmon, green beans, and barley. Fill the salmon pan with water, enter the My Cook settings and cook.
My Cook Settings
Protein: 125˚F for 1 hr
Vegetable: 8 minutes
Starch: 50 minutes
While the food is cooking, finely chop the pecan pieces or crush them in a bag until they are a fine gravel texture. Zest ½ the lemon and then cut into wedges.
When the cook is complete drain the water from the salmon pan, remove the salmon from the vacuum pouches and pat dry. Return the salmon to the pan and evenly divide the pecan mixture between the two pieces.
Lightly press down on the pecan mixture until it forms an even layer.
Add the lemon zest, about 1 tbsp lemon juice and 1 tbsp olive oil to the green beans. Season with salt and pepper to taste and toss the green beans to coat. Broil for 5-7 minutes. Watch the salmon very closely so that the pecans don’t burn.
Season the barley with salt and pepper to taste. Divide evenly between two plates and top with the green beans and salmon. Garnish with the remaining lemon wedges. Bon appetit!
The great thing about salmon is that it can be paired with both red and white wines. If you prefer white wines try pairing this dish with a good Chardonnay. Alternatively, if you want to try a red pairing serve it with a glass of Pinot Noir.