Salmon and Green Beans in Red Pepper Sauce

Steps

1. 1

   Prepare the red pepper sauce. Using a food processor or blender, pulse the chopped red onion, roasted red peppers, Scotch bonnet or habanero chile, and garlic until coarsely chopped.

2. 2

   Heat a large 10-inch cast-iron or nonstick skillet over high heat. Add 2 tablespoons of the olive oil.

3. 3

   Place the salmon fillets in the hot oil, skin side down. Season lightly with salt and black pepper, and cook without moving until the side in contact with the skillet is gently browned, about 5 minutes.

   Start 5-minute timer
4. 4

   Transfer the salmon to a plate, setting it skin side up, and set it aside.

5. 5

   Reduce the heat to medium-high. Add 1 tablespoon of the olive oil to the skillet.

6. 6

   Add the green beans, anchovies, and miso. Cook, stirring frequently, while mashing the anchovies with a spatula until the miso is broken up and the anchovies have dissolved.

7. 7

   Add 1/2 cup water to the skillet and bring the mixture to a simmer. Cook until the green beans are just wrinkly, 4 to 6 minutes.

   Start 6-minute timer
8. 8

   Reduce the heat to medium. Pour the prepared red pepper sauce into the skillet.

9. 9

   Stir in another 1/2 cup water and the remaining 2 tablespoons olive oil. Simmer, stirring frequently, until the sauce is slightly reduced and the liquid and oil collect toward the center of the skillet, 5 to 6 minutes.

   Start 6-minute timer
10. 10

    Taste the sauce and adjust the seasoning with additional salt and black pepper if necessary.

11. 11

    Using a wooden spoon, create divots in the sauce and green beans. Nestle the salmon fillets into the divots, skin side up.

12. 12

    Cook until the fish is fork-tender, the sauce is reduced, and the green beans are softened, 6 to 8 minutes.

    Start 8-minute timer
13. 13

    Garnish with the sliced scallions. Serve the salmon, green beans, and sauce immediately over rice, with lemon wedges for squeezing.