Calm Sunshine - Sautee Salmon & French-cut beans

The weather is warm & calm, and the ocean is flat. Hardly anyone in the water in these nearly perfect conditions. Try this easy salmon dinner.

Sautee Salmon with French cut string beans

Lime Juice – 2 limes
Olive oil – couple of glugs or so
Flour- 1/4 cup or enough to dust the salmon fillet skinside
Vermouth ½ cup
Dill - 1 table spoon
Clam Juice - 6 oz.
Chili Stuff Chili Powder - 1 table spoon

Dill the meat side and flour the skin. Heat pan to medium
Place salmon skin side down
Move salmon around while the skin is crisping then cover. A couple minutes.
As soon as you flip the salmon pour in some vermouth to deglaze.
Move salmon around and any pieces that break off become part of the sauce.
Dill the salmon again and add the chili powder and pour in the clam juice.
Keep scraping the pan as you move the salmon around
Add more vermouth and lime juice
In the meantime you should have been steaming theBeans and they will be tender and bright green at the same time the fish is ready

Place the salmon on your heated plate and the beans as well.
Squeeze some lime juice on the beans and pour the pan sauce every everything.