Salmon and Green Beans in Red Pepper Sauce

Name: Salmon and Green Beans in Red Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small red onion, peeled and chopped (about 1 cup); 1 (16-ounce) jar roasted red bell peppers, drained and chopped (about 1 ½ cups); 1 Scotch bonnet or habanero chile, seeds in or out; 4 garlic cloves, peeled; 5 tablespoons olive oil, divided; 4 salmon fillets (about 6 ounces each), skin on or off; Salt and black pepper; 8 ounces green beans, trimmed and cut into 2-inch pieces (about 2 cups); 6 to 8 oil-packed anchovies; 1 tablespoon white or red miso; ½ cup thinly sliced fresh scallions; Rice, for serving; 1 lemon, cut in wedges

By Yewande Komolafe

Published September 18, 2025

Rachel Vanni for The New York Times. Food Stylist: Samantha Seneviratne.

Ready In: 45 min
Rating: (0)
Comments: Read comments

Resist the notion that fish should be paired with vegetables that keep their crunch in the cooking process. Rather, make these green beans, which hold their shape while they gently and endearingly collapse, contributing a generous texture to a roasted red pepper sauce. Crisp-skinned salmon is the star protein here and simmers alongside the beans in the sauce, which is balanced, rich and tasty with anchovies and miso. A sauce this good works with any protein that benefits from a gentle simmer.

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Ingredients

Yield:4 servings

1 small red onion, peeled and chopped (about 1 cup)
1 (16-ounce) jar roasted red bell peppers, drained and chopped (about 1 ½ cups)
1 Scotch bonnet or habanero chile, seeds in or out
4 garlic cloves, peeled
5 tablespoons olive oil, divided
4 salmon fillets (about 6 ounces each), skin on or off
Salt and black pepper
8 ounces green beans, trimmed and cut into 2-inch pieces (about 2 cups)
6 to 8 oil-packed anchovies
1 tablespoon white or red miso
½ cup thinly sliced fresh scallions
Rice, for serving
1 lemon, cut in wedges

Ingredient Substitution Guide

Preparation

Step 1
Prepare the red pepper sauce: Using a food processor or blender, coarsely chop the onion, roasted red peppers, Scotch bonnet and garlic by pulsing them together.
Step 2
Heat a large (10-inch) cast iron or nonstick skillet over high and add 2 tablespoons oil.
Step 3
Place the salmon fillets in the hot oil, skin side down, season lightly with salt and pepper and cook without moving until the contact side is gently browned, about 5 minutes. Move the salmon to a plate, setting it skin side up, and set aside.
Step 4
Turn the heat down to medium-high, add 1 tablespoon oil to the skillet, the green beans, anchovies and miso. Cook, stirring frequently, mashing the anchovies with the spatula until miso is broken up and anchovies are dissolved. Add ½ cup water to the skillet and bring to a simmer. Cook until green beans are just wrinkly, 4 to 6 minutes.
Step 5
Reduce heat to medium, pour the red pepper sauce into the skillet. Stir in ½ cup water and the remaining 2 tablespoons oil. Simmer the sauce, stirring frequently until slightly reduced and the liquid and oil collect toward the center of the skillet, 5 to 6 minutes. Taste for seasoning and adjust with additional salt and pepper if necessary.
Step 6
Using a wooden spoon, create divots in the sauce and green beans. Nestle the fillets in the divots, skin side up. Cook until the fish is fork-tender, the sauce reduced and the green beans are softened, 6 to 8 minutes.
Step 7
Garnish with scallions and serve fish, green beans and sauce immediately over rice, with lemon wedges for squeezing.