Honey-Mustard Salmon and Smashed Potatoes Over Haricots Verts With Chorizo

Directions Print

FOR THE HONEY-MUSTARD SALMON

1. Heat the oven to 350 degrees. Mix the whole-grain mustard with the honey; set aside.
2. In a nonstick sauté pan over medium-high heat, sear the salmon for 2 to 3 minutes. Then place the salmon fillet, uncooked-side down, on a sheet pan lined with parchment paper and lightly glaze it with the honey-mustard mix.

FOR THE SMASHED POTATOES

1. Increase the oven heat to 375 degrees. In a mixing bowl, toss the fingerling potatoes with olive oil, salt and pepper.
2. Roast for about 25 minutes. Remove the potatoes from the oven, let cool and smash them lightly with a meat mallet.
3. Fry the potatoes in a deep fryer until crispy. Remove and let cool; sprinkle with Parmesan cheese.

FOR THE HARICOTS VERTS WITH CHORIZO

1. In a sauté pan over medium-high heat, melt the butter.
2. Add the haricots verts and chorizo and sauté, seasoning with salt and pepper, until the haricots verts are cooked through.
3. To plate, place the haricots verts and chorizo first and rest the smashed potatoes on top.
4. Gently place the salmon on top of the potatoes and finish with the remaining honey-mustard sauce.