Pepper seared salmon

PORTSMOUTH, Va. - Still Worldly Eclectic Tapas
Mike Farrell, Executive Chef

Pepper Seared Salmon over Dill Roasted Potatoes and Pecan Green Beans

Grocery List

1 lb. salmon
3 large baking potatoes
1/2 lb. green beans
1 container dried dill

Honey
2 tablespoons orange juice
Pecan pieces
1 tablespoon soy sauce (use that packet left over from the Chinese takeout)
Cooking oil (olive)
Butter
Salt and pepper to taste

Salmon
Cut salmon into 4 servings
Season filets with salt and pepper
Heat saute pan over Med High heat with butter and oil
Once butter is melted, place salmon in pan meat (not skin) side down for 2 minutes
Flip salmon and cook for additional 3 minutes

Potatoes
Preheat oven to 375 degree oven
Dice potatoes
Place in large mixing bowl
Add dill, oil, salt, and pepper to taste and toss together
Place potatoes on baking sheet and place in oven for 45 minutes

Green Beans
Heat saute pan over med high heat
Add olive oil
Add pecan pieces and toast for 1 minute
Add green beans and cook, while stirring, for 2 minutes
Then add OJ, soy, and honey, and cook for an additional 2 minutes