Sea Beans Everyday!

 

 

Salmon and  Sea Beans

  • tablespoons red wine vinegar
  • 2 teaspoons minced shallot
  •  Sea salt and freshly ground black pepper to taste
  • 7 tablespoons extra virgin olive oil
  • 4 ounces haricots verts (about 1 1/4 cups), trimmed
  • 2 ounces sea beans (about 2/3 cup), trimmed
  • 2 tablespoons chopped Italian parsley
  • 4 6-ounce fillets wild salmon, skin on
  1. Combine the vinegar and shallots with a pinch of salt and pepper. Slowly whisk in 6 tablespoons of the oil. Season with more salt and pepper if necessary. Refrigerate vinaigrette for at least 3 hours.
  2. Bring a small pot of salted water to a boil, and add the haricots verts. Cook until tender, about 2 minutes. Drain well, and immediately plunge into an ice water bath to stop the cooking. Drain again. Toss the haricots verts with the sea beans, vinaigrette and parsley, and reserve.
  3. Season the salmon on both sides with salt and pepper. Heat a large skillet, preferably nonstick, over high heat. Add the remaining oil and then the salmon, skin side down. Cook until the skin is well browned and crisp, about 5 minutes. Carefully flip the salmon, and cook until medium rare, 3 to 4 minutes. Divide sea bean mixture among 4 serving plates. Lay 1 fillet on top of each bed, skin side up, and serve. 

 

Sea Bean Salsa

Use this on fish or poultry

  • 2 medium shallots
  • 6 cloves garlic
  • 1 cup minced sea beans
  • 1 bunch finely chopped cilantro
  • 1 bunch finely chopped parsley
  • 4 sprigs finely chopped tarragon
  • 1 cup extra virgin olive oil
  • 1 tsp dried Aleppo pepper
  • 1 zested lemon
  • 3 tbls white wine vinegar
  • 1 tbls agave syrup or honey
  • salt

Combine all ingredients, except salt, and whisk together. Let sit for a few hours to allow flavors to mingle together. Salt taste.

 

Mussels and Sea Bean Salad

 

  • 1 cup dry white wine
  • 1 cup water
  • 4 garlic cloves, 3 smashed, 1 minced
  • 2 tablespoons minced celery
  • 2 tablespoons minced red bell pepper
  • 1 small onion, thinly sliced
  • 1 bay leaf
  • 2 pounds mussels, scrubbed and debearded
  • 1/2 pound sea beans , soaked in cool water for 30 minutes and drained, or thin green beans
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons minced tarragon
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground pepper
  • 2 cups shredded romaine lettuce
  1. In a medium saucepan, combine the wine, water, smashed garlic, celery, red bell pepper, onion and bay leaf and bring to a boil. Cover and simmer for 3 minutes. Add the mussels, cover and cook over high heat for 3 to 5 minutes; remove the mussels to a bowl as they open. Strain the cooking liquid and return it to the pan. Remove the mussels from their shells and transfer to a bowl.
  2. In a bowl, whisk the oil with the vinegar, tarragon, mustard and minced garlic. Season with salt and pepper.
  3. Add the sea beans to the mussels and toss with 3 tablespoons of the vinaigrette. Season with salt and pepper. Toss the romaine with the remaining vinaigrette; mound on plates, top with the mussel salad and serve.

Scallop Crudo With Sea Beans And Shiso (From Foodista.com)

  • 1/4 cup sea beans
  • 2 tablespoons rice wine vinegar
  • 2 larges sushi-grade scallops
  • 2 tablespoons extra virgin olive oil 
  • 1 tablespoon freshly squeezed lemon juice
  • Salt
  • 2 fresh basil leaves, shredded 
  • 2 fresh shiso leaves, shredded
Blanch sea beans and chill. Toss in rice wine vinegar and set aside.
Dry pat scallops, thinly slice and place on a plate. Drizzle with a healthy portion of olive oil, a little bit of lemon juice, and sprinkle with salt, basil and shiso leaves. Top with sea beans and serve.
 

Cucumber, Daikon Radish, and Sea Bean Salad

  • 2 large cucumbers, peeled (about 1 1/2 pounds)
  • 1 large daikon radish, peeled or try Watermelon Radish for more color
  • 4 scallions
  • 1/2 pound sea beans, ends trimmed Find To-Table Sean Beans here
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons canola oil
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons tamari
  • 2 teaspoons black sesame seeds
  • 2 teaspoons white sesame seeds
  • 1 teaspoon sugar
  • 2 fresh shiso leaves, finely chopped Find at To-Table here
  1. 1. Cut the flesh of the cucumber into very thin noodle-like strips. Avoid the seeds by not cutting the very center of the cucumber. A mandoline works best, or use a knife and slice really thin.
  2. 2. Cut the daikon into the same thin noodle-like strips. Here there are no seeds, so you can cut through the entire vegetable.
  3. 3. Trim the roots of the scallions, then slice them into fine rings. Start at the white bottom and use about three-quarters of each scallion, until the leaves become much darker green and thicker.
  4. 4. Combine the remaining ingredients in a medium bowl to ensure they are well mixed, then add all of the vegetables. Toss to combine, then cover and place in the refrigerator to marinate for at least 30 minutes, but no longer than 24 hours or they will get mushy. Serve chilled.
  5. 1. Cut the flesh of the cucumber into very thin noodle-like strips. Avoid the seeds by not cutting the very center of the cucumber. A mandoline works best, or use a knife and slice really thin.
  6. 2. Cut the daikon into the same thin noodle-like strips. Here there are no seeds, so you can cut through the entire vegetable.
  7. 3. Trim the roots of the scallions, then slice them into fine rings. Start at the white bottom and use about three-quarters of each scallion, until the leaves become much darker green and thicker.
  8. 4. Combine the remaining ingredients in a medium bowl to ensure they are well mixed, then add all of the vegetables. Toss to combine, then cover and place in the refrigerator to marinate for at least 30 minutes, but no longer than 24 hours or they will get mushy. Serve chilled.

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