Pan-Roasted Wild Salmon with Meyer Lemon Vinaigrette

Ingredients:

• 1 lb. small fingerling potatoes
• 6 oz. yellow wax beans, stems removed
• 6 oz. green beans, stems removed
• 8 tbsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 2 tsp. chopped fresh thyme
• 2 tbsp. chopped fresh chives
• 1 tbsp. shallots, minced
• 4 (6 oz.) wild salmon fillets
• Meyer Lemon Vinaigrette (see recipe) 
• 1 Meyer lemon, cut into wedges for garnish
• kosher salt 
• freshly ground black pepper

Makes 4 Servings

1. In a 2-quart saucepan, boil the potatoes in salted water for 15-20 minutes until fork-tender. Drain, cool slightly, peel, and cut in half.
2. While the potatoes are cooking, bring 3 quarts of  salted water to a boil and blanch the beans; do this in two batches as the varieties may have different cooking times. After about 2 minutes, check doneness; beans should be al dente. Remove to an ice bath to stop the cooking and lock in the color. Set aside. 
3. In a 10-inch heavy-bottomed saute pan over medium heat, heat 2 tablespoons of the olive oil. Add the potatoes and cook until golden brown. Add garlic, thyme, chives and shallots. Cook for an additional thirty seconds, remove from heat, and season to taste with salt and pepper. 
4. Season the salmon fillets with salt and pepper. While the potatoes are browning, heat 2 more saute pans; heat 2 tablespoons of the remaining olive oil in each pan. Carefully place 2 seasoned salmon fillets in each pan, belly side down, and sear for 3-4 minutes. Turn and cook for an additional 3 minutes and keep warm. 
5. Heat one more saute pan, add the remaining 2 tablespoons of olive oil, add beans, and saute until warm; season with salt and pepper and remove her heat. While the pan is still hot, add the Meyer Lemon Vinaigrette. 
6. On 4 warmed plates, divide the potatoes and arrange in the center. Place the salmon fillets on top of the potatoes. Place the beans on top of the salmon and drizzle the warm vinaigrette over the fish. Garnish with reserved lemon wedges. 

WW POINTS VALUE: 16 pts. 

Note: This recipe appears in the New Sonoma Cookbook. This is what I call elegant upscale dining you can enjoy at home. This recipe comes from Cole's Chop House in historic downtown Napa. Don't be intimidated by the amount of calories or point in this dish. Salmon is filled with protein and omega-3 fatty acids. The beans and potatoes go perfectly with the salmon for an elegant take on fish and chips. You can use any kind of fish or green vegetable in this dish and the dish will be delicious. If you can't get to Sonoma wine country, bring wine country to you with this dish.