Binary’s Bytes: Salmon, Green Beans, Roasted Red Potatoes

29 Dec, 2020 0 comments
fish with onions and asparagus
BinaryDigit BinaryDigit

I’m doing a cooking stream tonight, and since this is something I’m doing off the cuff, I figure I’d share what my unofficial “recipe” is. I tend to make extra for leftovers and don’t really measure, so I’ll do my best to give you my setup below!

Serves 2 (or in my case, me and myself for leftovers!). I’d recommend you start with the potatoes since they take the longest to cook.

Roasted Red Potatoes

  • 2 medium red potatoes
  • ~4 cloves of garlic
  • pinch of salt and black pepper
  • ~1 tbsp olive oil

Preheat oven to 400 degrees F. Cut the potatoes into small pieces about 1 inch big. Put the potatoes onto a sheet pan and spread out in 1 layer. Roast in the oven for about 45 minutes or until browned and crisp. I’d recommend flipping them once or twice to ensure even browning all around.

Pan-Seared Salmon

  • 0.5 lb. fresh salmon
  • ~1 tbsp olive oil
  • pinch of salt and black pepper
  • 1/2 tsp of butter

Warm a non-stick skillet with olive oil over medium-high heat. Place the salmon skin-side up in the pan. Cook until golden brown on 1 side, about 5 minutes (depending on gas or electric stove – keep an eye on it!). I throw on the butter on top to give it extra yumminess 🤤 Then turn the fish over with a spatula and cook until it feels “firm” to the touch and the skin is a little bit crispy.

Sautéed Green Beans

  • ~ about 10-15 green beans
  • ~1 tbsp olive oil
  • ~1/2 tsp garlic powder
  • dash of cracked black pepper

Warm a non-stick skillet with olive oil over medium-high heat. Stir green beans, garlic powder and black pepper until beans are tender but still crunchy (usually 5-10 minutes)

Let me know how it came out for you on Twitter or comment below!

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