Start swimming upstream with these beans and fennel salmon fillets. There's nothing fishy about the goodness of this seafood dish. Dive in tonight.
Beans & Fennel Salmon Fillets
Beans & Fennel Salmon Fillets
Ingredients
For 6 people
5 teaspoon(s) extra virgin olive oil, divided
1bulb. of fennel, halved, cored and thinly sliced
1/10 ounce(s) chopped fennel fronds
1 3/4 cup(s) white beans, rinsed
2 cup(s) medium tomatoes, diced
2 2/3 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
Directions
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.