Green Beans with Hot Smoked Salmon - Spin off of Green Beans with Bacon
Serves 6

Ingredient Amount

French Green Beans, trimmed 1 1/2 lbs.
Shallots, cleaned, Julienned 2 ea.
Pons Olive Oil 2 oz.
Organic Basil, stem removed, fine chopped 1 Tbsp.
Organic Tarragon, stem removed, fine chopped 2 tsp.
Sherry Vinegar 1 oz.
Dijon Mustard 2 Tbsp.
Paul Prudhomme Blackened Red Fish Seasoning 1 Tsp.
Kosher Salt 4 tbsp.
Black pepper, Fresh Cracked 1 tsp.
Hot Smoked Salmon; Skin & grey flesh removed, flaked apart 1/2 lbs.


Bring a 6qt pot of water to a boil with the kosher salt. Add beans, and cook for 7 minutes or until tender. Drain off water, and return pan to stove top over low heat. Add oil and sauté the shallots until tender about 2 minutes. Add the green beans back to the pan with the shallots, and toss, next add the basil, tarragon, vinegar, mustard, blackening seasoning, & pepper. Taste, and add a little more salt if necessary. Transfer to your serving platter, then sprinkle with the flaked salmon. Serve immediately.