Finally feels like Fall here in Annapolis and we could not be happier. Apples, pears, and squash are are overflowing at our local markets. This salad with juicy pears and our French Vinaigrette is so good, you could pair it with just about anything!
What you Need
4 salmon fillets (6 ounces each)
coarse salt and ground pepper
1 pound green beans, stem ends trimmed
2 ripe pears
2 cups baby kale
½ cup Tessemae’s French Vinaigrette
¼ cup pistachios
What to do
- Place the salmon in a baking dish or plastic bag and pour over ¼ cup French. Let marinate at least 15 minutes and up to overnight.
- Bring a large saucepan of salted water to a boil. Boil the green beans until bright green and still crisp, 1-3 minutes. Scoop the beans out and into a bowl of ice water. Leave in the ice until cold, then let drain. (To dry quickly, line a sheet pan with a clean kitchen towel and spread the beans out.)
- Heat your broiler to high. Place the salmon on a foil lined baking sheet, season with salt and pepper and broil until opaque throughout, 6 to 8 minutes.
- Core and slice the pears, then toss with the green beans, baby kale, and remaining ¼ cup French. Serve the salad with the salmon, sprinkled with pistachios.