Roasted Spanish Onion with Green Beans & Smoked Salmon
Since changing my diet about three years ago to a whole food, plant-based diet – including fish (I call this a pesca-vegan diet), I have really enjoyed creating dishes which replace some of my old favorites. To my utter surprise, these new creations are often far tastier than the older versions which were usually loaded with butter, cream and probably some kind of meat product. I have come up with ways to cook with less fat, or replace the meat-based fats with excellent quality olive oil.
This dish replaces one of my old standby favorites of green beans, onions and bacon. I wanted to create something similar when I came up with this idea, and the thought of using roasted sweet onions to increase the sweetness lost from the butter was obvious to me. Replacing the smoky flavor and crunchy texture of the bacon was less obvious. Almost by accident one The notion of using hot smoked salmon to provide the smoky flavor just came to me one day as I peered into the refrigerator. It was an excellent choice and worked perfectly in combination with the sweet onions and green beans…except the textural thing of course, which I continue to work on!
1 large Spanish onion
ground fennel flowers
300 gr. fresh green beans
250 gr. hot-smoked salmon
Slice the onion in half, remove the root attachment, then slice the onion into thick slices. Season with salt and coat well with olive oil. Add the ground fennel flowers (you can also use ground fennel seeds or ground cumin if you can’t find the fennel flowers) and mix well. Place on a large baking tray and put into the top part of a pre-heated 230°C oven with top heat. Grill the onions for 15 minutes…remove and toss about a bit, then put back into the oven for another 10 minutes. The onions should be a bit black around the edges and most of the water will have evaporated.
Prepare the green beans by snipping off the ends and washing well. Bring a pot of water to a boil, add a good portion of sea salt to the water after it reaches a boil, then plunge the beans into the water. Boil for about 3-5 minutes – the beans should remain slightly crunchy. Remove the beans and place on a plate to cool.
To put everything together, heat 1 dl. of water in a large pan over medium-high heat. Add the beans and onions and toss well. Once the water has evaporated, season with a bit of sea salt and about 1-2 Tbl. of olive oil. Break apart the smoked salmon into large chunks and add to the pan. Heat just long enough to take the chill out of the salmon. Serve right away.