Maple Mustard Salmon with Green Beans

• 180 g (1 skinless fillet), patted dry — Raw skinless salmon fillet
• 120 g (about 1 1/4 cups), trimmed — Raw green beans
• 160 g, cut into 1 cm cubes — Raw baby potatoes
• 15 g (1 tbsp) — Dijon mustard
• 1 1/2 tsp (10 g) — Pure maple syrup
• 1 tsp (4.5 g) — Extra-virgin olive oil
• 1 tsp (5 g) — Fresh lemon juice
• 2 g, finely grated — Raw garlic
• 1/8 tsp (0.3 g) — Ground black pepper
• 0.5 g (scant 1/8 tsp) — Fine salt

Method

1. 1Mix the maple-Dijon glazeWhisk the Dijon, maple syrup, lemon juice, garlic, black pepper, salt, and 1 tablespoon water for 45 seconds.45 secLook for: The glaze is smooth and pourable with no mustard streaks or garlic clumps.
2. 2Preheat the skilletHeat the olive oil in a lidded 10-inch skillet over medium-high heat for 1 minute.1 minLook for: The oil is loose and glossy but is not smoking.
3. 3Brown the potatoesAdd the potato cubes in one layer and cook for 4 minutes, turning them once after 2 minutes.4 minLook for: The potatoes have golden faces but still feel firm at the center.
4. 4Steam the green beansAdd the green beans and 2 tablespoons water, cover, and cook for 5 minutes, then move both vegetables to a clean plate.5 minLook for: The potatoes are nearly tender and the beans are bright green and crisp-tender.Safety: Lift the lid away from your face because hot steam will escape.
5. 5Sear the first side of the salmonReturn the skillet to medium heat, add the dry salmon, and cook it without moving for 4 to 5 minutes.5 minLook for: The underside is browned and the salmon is opaque about halfway up the sides.Safety: Wash hands and surfaces after handling the raw salmon.
6. 6Finish cooking the salmonTurn the salmon with a clean fish spatula and cook for 3 to 4 minutes more.4 min · 145°FLook for: The center flakes in large moist pieces and reaches 145°F.Safety: Verify 145°F in the thickest part and use clean utensils after that check.
7. 7Bubble the glazeReduce the heat to low, pour the glaze around the cooked salmon, and let it bubble gently for 45 seconds.45 secLook for: The glaze looks shiny and begins to cling to the salmon.
8. 8Return the vegetables and serveAdd the potatoes and beans, turn them in the glaze for 1 minute, and spoon sauce over the salmon without breaking it.1 minLook for: A thin glaze coats every component and the salmon remains in one moist fillet.Safety: Serve immediately or refrigerate the cooked fish within 2 hours.