Bistro Pan-Seared Salmon with Lemon-Dill Cream Reduction, Toasted Quinoa Pilaf, and Blanched Haricots Verts

Begin by preparing the vegetables: finely mince 2 large shallots and 2 cloves of garlic. Wash 12 ounces of haricots verts and trim the stem ends. Finely chop 0.25 cup fresh dill and 2 tablespoons of chives. Zest 1 whole lemon, then cut it in half to extract the juice.

Rinse 1 cup of dry quinoa in a fine-mesh strainer under cold water until the water runs clear. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rinsed quinoa and toast, stirring constantly, for 3 minutes until it smells nutty. Add 2 cups of vegetable stock and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Once cooked, remove from heat, keep covered for 5 minutes, then fluff with a fork and stir in 2 tablespoons of chopped chives and 1 tablespoon of lemon juice.

While the quinoa simmers, bring a large pot of water to a boil with a generous pinch of salt. Prepare an ice bath in a large bowl with water and ice. Submerge the 12 ounces of trimmed haricots verts in the boiling water for 3 minutes until vibrant green but still crisp. Immediately transfer the beans to the ice bath to 'shock' them, preserving their color and snap. Drain and set aside.

Prepare the 4 salmon fillets by patting the skin extremely dry with paper towels. Season both sides with salt and black pepper. In a large stainless steel or cast-iron skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.

Place the salmon fillets in the pan, skin-side down. Press down firmly with a spatula for 10 seconds to ensure even contact and prevent curling. Cook undisturbed for 5-6 minutes until the skin is golden and very crispy. Flip the fillets and cook for another 2-3 minutes for medium doneness. Remove salmon from the pan and set aside on a warm plate to rest.

In the same skillet used for the salmon, reduce heat to medium. If there is excess oil, spoon out all but 1 tablespoon. Add the 2 minced shallots and cook for 2 minutes until translucent, scraping the bottom of the pan to release the 'fond' (browned bits). Add 1 tablespoon of unsalted butter and the minced garlic, cooking for 30 seconds until fragrant.

Pour in 0.5 cup of dry white wine to deglaze the pan. Increase heat slightly and simmer until the liquid has reduced by half. Stir in 1 teaspoon of Dijon mustard and 0.5 cup of heavy cream. Simmer for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.

Stir in the 0.25 cup of chopped fresh dill, the remaining lemon juice, and the lemon zest. Taste and adjust seasoning with salt and pepper. Keep the sauce on low heat.

In a small skillet, melt the remaining 2 tablespoons of unsalted butter over medium heat. Add the blanched haricots verts and toss for 2 minutes just to warm through. Season with a pinch of salt.

To serve, place a mound of the chive quinoa pilaf on each plate. Arrange the haricots verts alongside. Place a salmon fillet (skin-side up to maintain crispiness) over the quinoa and spoon the lemon-dill cream reduction generously around the base of the fish.