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.
Ingredients
- 5 teaspoon(s) extra virgin olive oil, divided
- 1 bulb. of fennel, halved, cored and thinly sliced
- 1/20 ounce(s) chopped fennel fronds
- 1 7/8 cup(s) white beans, rinsed
- 2 cup(s) medium tomatoes, diced
- 2 33/50 floz white wine
- 3 teaspoon(s) Dijon mustard
- 1/2 teaspoon(s) freshly ground pepper, divided
- 1/2 ounce(s) fennel seeds
- 16 ounce(s) salmon fillet, skin removed, cut into 2 portions
Instructions
- Heat 2 tbs 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 tbs pepper and cover to keep warm.
- Meanwhile, combine fennel seeds and the remaining 1/4 tbs pepper in a small bowl; sprinkle evenly on both sides of salmon.
- Wipe out the pan.
- Add the remaining 3 tbs 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.
Nutrition
Calories: 1902.81kcalCarbohydrates: 148.91gProtein: 135.57gFat: 76.57gSaturated Fat: 4.63gCholesterol: 268.8mgSodium: 1449.41mgFiber: 41.05gSugar: 23.36g
Tried this recipe?Let us know how it was!