Friday, May 24, 2013
Beans & Fennel Salmon Fillets
Start swimming upstream with these beans and fennel salmon fillets. There's nothing fishy about the goodness of this seafood dish. Dive in tonight.
At a glance
- 5 tsp. extra-virgin olive oil, divided
- 1 bulb. of fennel, halved, cored and thinly sliced
- 1 tbsp. chopped fennel fronds
- 2 15 oz. cans white beans, rinsed
- 2 medium tomatoes, diced
- 1/3 cup white wine
- 1 tbsp. Dijon mustard
- 1/2 tsp. freshly ground pepper, divided
- 1 tbsp. fennel seeds
- 1 lb. salmon fillet, skin removed, cut into 2 portions
- Heat 2 tsp. oil in a large nonstick skillet over medium heat. Add sliced fennel; cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in beans, tomatoes and wine. Cook, stirring occasionally, until the tomatoes begin to break down, about 3 minutes. Transfer to a bowl; stir in chopped fennel fronds, mustard and 1/4 tsp. pepper and cover to keep warm.
- Meanwhile, combine fennel seeds and the remaining 1/4 tsp. pepper in a small bowl; sprinkle evenly on both sides of salmon.
- Wipe out the pan. Add the remaining 3 tsp. oil to the pan and heat over high heat until shimmering but not smoking. Add the salmon, skinned-side up, and cook until golden brown, 3 to 5 minutes. Turn the salmon over, cover and remove from the heat. Let stand until the salmon finishes cooking off the heat, 3 to 5 minutes more. Transfer the salmon to a cutting board and flake with a fork. Serve salmon on top of the warm bean mixture.
Ready in 40 minutes