Dijon Salmon with Green Bean Pilaf
- 1¼ pounds wild salmon, skinned and cut into 4 portions
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon minced garlic¾ teaspoon salt
- 2 tablespoons mayonnaise
- 2 teaspoons whole-grain mustard½ teaspoon ground pepper, divided
- 12 ounces thin green beans, cut into thirds
- 1 small lemon, zested and cut into 4 wedges
- 2 tablespoons pine nuts
- 1 8-ounce package precooked brown rice
- Organic Antique White Quinoa
- American-grown organic quinoa: Mildly sweet; cooks up fluffy and soft in 15 minutes.
- 2 tablespoons water
- Chopped fresh parsley for garnish
- Preheat oven to 425°F. Line a rimmed baking sheet with foil or parchment paper.
- Brush salmon with 1 tablespoon oil and place on the prepared baking sheet. Mash garlic and salt into a paste with the side of a chef's knife or a fork. Combine a scant 1 teaspoon of the garlic paste in a small bowl with mayonnaise, mustard and ¼ teaspoon pepper. Spread the mixture on top of the fish.
- Roast the salmon until it flakes easily with a fork in the thickest part, 6 to 8 minutes per inch of thickness.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add green beans, lemon zest, pine nuts, the remaining garlic paste and ¼ teaspoon pepper; cook, stirring, until the beans are just tender, 2 to 4 minutes. Reduce heat to medium. Add rice and water and cook, stirring, until hot, 2 to 3 minutes more.
- Sprinkle the salmon with parsley, if desired, and serve with the green bean pilaf and lemon wedges.
- All wild salmon—and now some farmed—is considered a sustainable choice. For farmed, ask for fish that's raised in land- or tank-based systems. For more information about sustainable seafood, go to seafoodwatch.org.