Wild Salmon, Scarlet Runner Beans and Asparagus with Tarragon Dijon Mayo

Wild Salmon, Scarlet Runner Beans and Asparagus with Tarragon Dijon Mayo

Recipe Created by Melina Hammer 


Serves 2


for the mayonnaise

1/4 cup prepared mayonnaise 

1 tbsp Greek yogurt 

1 generous tbsp Dijon mustard

1 tbsp plus 1 tsp finely chopped fresh tarragon leaves

12 oz wild Alaska salmon, portioned into two filets

 1 bunch scarlet runner beans, stems trimmed

1/2 bunch asparagus, tips only (save stems for stock)

good olive oil, for sautéing 

1 tbsp butter, divided 

kosher salt 

flake salt and freshly cracked black pepper, to garnish


Stir together mayonnaise ingredients and refrigerate. Season filets with kosher salt, skin-side up, and allow to come to room temperature.


Sauté scarlet runner beans and asparagus in olive oil, for 5 minutes or until they are bright green and softened, turning occasionally. Transfer to a serving platter.


Add the remaining oil and place salmon skin-side down. Sear over medium high heat, and after a minute add 1 tsp butter. Swirl to surround filets as butter foams. 


After another minute, filet edges should turn opaque. Turn filets skin side-up,  drizzle a little more oil and another teaspoon of butter and swirl to coat. 


Tilt pan towards you, gather liquid with a tasting spoon, and baste skin with the hot fat. Repeat tilting and basting process over both filets for 30 seconds. Cook 4-5 minutes for medium rare.


Arrange filets on top of the beans and asparagus. Serve tarragon mayo alongside, spooning generous dollops onto all once at the table.


← Back to Recipes