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Grilled Salmon with Sugar Snap Peas and String Beans

5 from 1 vote
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 2

Ingredients:

  • 2 garlic cloves (grated)
  • 2 tablespoons avocado oil
  • 4 tablespoons soy sauce
  • 2 tablespoons rosé wine
  • 1 teaspoon fresh ginger (grated )
  • 2 6-ounce salmon fillets
  • 2 tablespoons olive oil
  • 1 cup fresh string beans (ends trimmed)
  • 1 cup sugar snap peas (ends trimmed)
  • Kosher salt
  • freshly ground black pepper
  • 4 tablespoons butter (divided)

Instructions: 

  • Combine garlic, avocado oil, soy sauce, rosé wine, and ginger in a Pyrex dish. Add the salmon steaks and allow to marinate in the refrigerator for one hour.
  • Prepare a gas or charcoal grill to medium heat.
  • On the stove top in a medium sauté pan, add olive oil and heat to medium high. Then add the string beans and sugar snaps. Season with salt and pepper, and sauté for 3 minutes. Add 1/4 cup cold water, then add 2 tablespoons of the butter, cover with a lid, and turn off heat.
  • Prepare the salmon: Remove the salmon from the marinade, reserving the remaining marinade. Pat the salmon dry, and place it skin-side down on the grill and cook for about 5 minutes until it easily releases from the grill. Flip and continue cooking for 1 minute more for medium doneness. Transfer the salmon to a family-style plate.
  • Meanwhile, add the reserved marinade to a sauce pan and place over medium heat. Once it starts bubbling, add the remaining 2 tablespoons of butter, give it a stir to help it melt, then turn off the heat.
  • To serve, transfer the sauce to a small bowl and place on the family-style dish with the salmon, along with the snap peas and string beans.
Author: Jonathan Waxman
Course: Main Course
Cuisine: American
Keyword: Salmon
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