Seared Salmon with Green Beans & Soft Tartar-Style Sauce
Inspired by Le Mabillon Paris. Light but satisfying, quietly luxurious, this is the kind of plate that says: I took care of myself tonight.
Servings: 2
Calories: 500kcal
Ingredients
- 2 3-4 oz salmon fillets (skin removed)
- 2-3 cups green beans, trimmed
- Olive oil
- Fine sea salt & freshly cracked pepper
- Lemon wedges, to serve
For the soft tartar-style sauce
- ½ cup full-fat yogurt or crème fraîche
- 1 tbsp Dijon mustard
- 1 tbsp capers, finely chopped
- 1 small cornichon, finely chopped
- 1 tbsp fresh herbs (parsley, chives, or tarragon)
- Lemon zest + a squeeze of juice
- Salt, to taste
Instructions
- Make the sauce first. Stir all sauce ingredients together until soft and spoonable. Chill while you cook — it gets better as it rests.
- Cook the green beans. Blanch in well-salted water for 3–4 minutes until just tender. Drain and toss with olive oil, salt, and pepper.
- Prepare the salmon: Slice salmon filets horizontally into thin escalopes (about 1/2 in.). Flatten the salmon slices gently between two sheets of wax paper to ensure even thickness (about 1/2 in). Season with salt and pepper.
- Sear the salmon. In a hot, non-stick pan, add a small amount of oil. Sear the salmon escalopes for only 1-2 minutes per side (they should be just set on the outside but slightly undercooked in the center).
- Plate simply. Green beans first, salmon on top, a spoon of sauce on the side. Finish with lemon.
Notes
✨ Why it works: protein, greens, fat, brightness — complete but not heavy.
- Calories: ~480–520 kcal
- Protein: ~35–38 g
- Fat: ~32–36 g
- Carbohydrates: ~12–15 g
- Fiber: ~5 g