Mesquite Salmon and Green Beans


by KING 5 News

Posted on June 29, 2013 at 6:33 AM

Updated Friday, Mar 21 at 1:56 PM

It's definitely barbecue season. But if you want to try a new kitchen technique that brings the barbecue inside, then Chef Brian Reich of Gourmondo Catering shows us how as he prepares mesquite smoked salmon on a bed of fresh summer green beans in this week's Healthy Dish.
Mesquite Salmon with Lemon-basil Green Beans
Gourmondo the art of food

6 Servings
Mesquite Chips
1 2-pound center-cut salmon fillet with skin
3 lbs Brown Sugar
1/3 cup Red Curry Paste
2/3 cup Fennel Seeds
1/3 cup Five Spice
2/3 cup Red Pepper Flakes
1 bunch Cilantro, finely chopped
2/3 cup Salt
In a bowl combine: brown sugar, red curry paste, fennel seeds, five spice, red pepper flakes, finely
chopped cilantro and salt. Mix thoroughly. Pour marinade into a shallow baking dish; add salmon
fillets, skin side up into the dish. Marinate for 1 hour. In a sauté pan add mesquite wood chips on
high heat until woodchips begin to smolder. Place salmon on a wire rack or baking sheet and put
into a pre-heated 350 degree oven. Place the sauté pan with the wood chips underneath the
salmon and smoke for approximately 15 minutes.
Lemon-Basil Green Beans
1 lb Green Beans
Juice from 1 ½ lemons or 1/4 lemon zest per serving
2 T Basil Oil*
Blanch green beans in salted water (water should taste like the ocean) until fork tender. Shock
green beans in an ice bath and dry on a kitchen towel. Toss with lemon juice and basil oil. Salt
and pepper to taste. Perfect served at room temperature.
*Basil oil can be found in many groceries