Ingredients
1/4 cup red wine vinegar
1/4 cup balsalmic vinegar
2 Tb. firmly packed brown sugar
1 Tb. worcestershire sauce
1 Tb. soy sauce
1 1/2 teas. grainy mustard
salt and pepper
Olive oil
6 oz. green beans
2 - 6 oz. salmon fillets
1 Tb. unsalted butter
Preparation
Oven 425 degrees I small bowl, whisk together the 2 vinegars, brown sugar, 2 sauces, mustard, salt and pepper. Whisk in small amount of olive oil. Bring pot of salted water to boil. Add beans and cook about 1-2 minutes. Immediately, place in ice water. Drain and pat dry. Lay salmon on a greased baking sheet. Brush with olive oil and season with salt and pepper. Spoon sauce over the fillets. Roast for 5 minutes. Remove from oven and tent with foil. Melt butter in skillet over medium heat. Add beans season with salt and pepper. Stir to coat beans with butter and cook 2 minutes until hot. Serve immediately.
