salmon-with-beans-and-lemon-souce-gypiere-rose-wine-aop-bandol-provence-wines-vins-brebanSALMON WITH BEANS AND LEMON

Alliance food - wine:

The rosé wine AOP Bandol  "Les Voiles"  goes well with salmon with lemon souce with two beans.

Preparation - 20 minutes. Cooking - 45 min. For two (2) servings: 2 salmon steaks 150g each * 1 clove of garlic * 1 tbsp grated ginger * 2 lemons * 1 c soy sauce * 2 tbsp olive or sunflower oil * 500 g of green beans * 250 g of shelled beans * 20 g of butter * chopped parsley * two dried tomatoes * salt, and freshly ground pepper to taste.

Peel and slice garlic into thin slices. Peel and grate the ginger. Squeeze the lemons. Peel green beans, rinse in cold water, then set aside until time for cooking.

Place the salmon pieces in a dish and pour lemon juice, minced garlic, ginger and soy sauce diluted in 50 ml of water over the fish. Marinate for 10 minutes. Drain water from the fish, then place the fishes in the marinade for approximately 10 minutes. Heat the oil in a pan. Add the salmon and cook from 2 to 3 minutes on each side. When cooked to taste, remove fishes and keep them in a warming dish under cover. Pour the marinade into a small skillet and warm it for about 1 minute, then pour over fish just prior to serving.

Cook green and shelled beans in boiling salted water for about fifteen minutes. Put the green beans in cold water. Take off water from beans and warm them up in the pan with 20 g of butter.

Before serving, add one or two dried tomatoes on the plate. Garnish with slices of lemon and pink pepper. In addition to vegetables, one might also consider preparing either brown rice or steamed white rice to complement this meal.