Coriander-Cumin Salmon with Sauteed Green Beans & Mushrooms

We finally made it back to Japan after spending 4 “lovely” days at the San Francisco airport trying to get on a plane after the 1st one was canceled due to torrential rain in California. At least after the whole ordeal we got to experience business class for the 1st (and probably last) time in our lives.

Anyway, thrown together in a jet-lagged state, this healthy meal started our new semester off on the right foot.

  • Remove the bones from 3 salmon steaks. Season the skinless sides liberally with salt, pepper, garlic power, coriander and cumin.
  • Heat about 2 TBS. of olive oil over medium heat until hot. Add the salmon steaks and cook for about 3 minutes. Flip and cook skin-side down for about 2 minutes more.
  • Trim the ends off a bunch of green beans and slice some button mushrooms. Heat 1 TBS. of butter over medium heat until it foams. Add the mushrooms and sauté for a few minutes until beginning to brown. Add the green beans, season with salt & pepper, and continue to cook, stirring frequently for 5-7 minutes (we love crunchy green beans. If you want to blanch them first, feel free). Add a squeeze of fresh lemon juice, turn off the heat and serve.

We ate our salmon and green beans alongside of rice pilaf, accompanied by a bottle of Nagano Chardonnay.

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