• 4 (6 ounce) portions salmon fillets
  • Extra-virgin olive oil, for brushing fish
  • Salt and pepper
  • ½ cup dry white wine
  • ½ cup balsamic vinegar
  • 2 tablespoons orange juice, a splash
  • 2 teaspoons lemon juice
  • 2 tablespoons brown sugar
  • 1 lb. green beans, trimmed
  • Orange slices or lemon rind


Preheat a cast iron pan or heavy bottomed skillet over medium high heat. Brush the salmon fillets with oil. Season with salt and pepper. Cook salmon until just cooked through, about 3 minutes on each side.

While salmon cooks, bring wine, vinegar, citrus juices and brown sugar to a boil over high heat. Reduce glaze 3 or 4 minutes, until thickened. Remove from heat. Stir in 1/2 teaspoon coarse black pepper.

In a second skillet, bring 1/2-inch water to a boil with green beans and pieces of orange and/or lemon rind. Cover the green beans and cook 3 or 4 minutes. Drain the beans and toss with a drizzle of oil (optional) and season with salt and pepper.

Drizzle glaze over salmon fillets and serve with citrus green beans.

MacGourmet downloadSalmon with Citrus Vinegar Glaze and Green Beans. To import, drag image to your MacGourmet recipe box.




Preparation Times