INGREDIENTS

INSTRUCTIONS

Heat an oven to 375°F. Plunge the green beans into boiling, salted water
and cook until just tender, 3 to 4 minutes. Drain and cool under cold,
running water. Pat dry and reserve.
Prepare the dressing by combining the mustard, Worcestershire, vinegar and
lemon juice in a small bowl. Pouring slowly, whisk in the oils. Stir in the
shallot, capers, diced tomato and season with salt and pepper. Set aside.
In a lightly oiled, heat-proof saute pan, preferably a ridged grill pan,
over medium-high heat, brown salmon, skin side up, for 2 minutes. Transfer
to oven and roast, skin side down, 5 to 7 minutes, or until salmon is firm
but not dry. Remove skin and cut into four portions.
Meanwhile, melt 1 tablespoon butter in a separate saute pan. Add the
spinach and wilt over medium-high heat until soft. Season with salt and
pepper and make a bed in the center of four serving plates. Add the
remaining butter and the green beans to the saute pan and toss until beans
are warm. Place beans on each plate coming out from the spinach like the
spokes on a wheel.
Place a piece of cooked salmon in the center of each plate and spoon
dressing over the salmon.
Serve with a sauvignon blanc.
William Rice, Chicago Tribune Magazine 3/29/98
Typed and Busted by Carriej999@AOL.com 4/98
Recipe by: Mary Evely (The Vintner's Table Cookbook)
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 19,
1998

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