Fennel-Crusted Salmon on White Beans
Ingredients:
1. 5 teaspoons extra virgin olive oil, divided
2. 1 bulb fennel, halved, cored and thinly sliced
3. 1 tablespoon chopped fennel fronds
4. 2 (15 ounce) cans white beans, rinsed
5. 2 medium tomatoes, diced
6. 1/3 cup white wine
7. 1 tablespoon Dijon mustard
8. 1/2 teaspoon freshly ground pepper, divided
9. 1 tablespoon fennel seeds
10. 2 (8 ounce) salmon fillet, skinned (see Tip)
Cooking Directions:
1. Heat 2 teaspoons 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 teaspoon pepper. Cover to keep warm.
2. Meanwhile, combine fennel seeds and the remaining 1/4 teaspoon pepper in a small bowl; sprinkle evenly on both sides of salmon.
3. Wipe out the pan. Add the remaining 3 teaspoons 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.
Yield: 6 servings
Still Hungry:
Delicious warm white beans and fennel are topped with succulent fennel-seed-crusted salmon for a double hit of flavor. For an extra-fresh look, set aside some additional chopped fennel fronds to use as a garnish.
Notes:
Tip
To skin a salmon fillet: Place it on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either.