Seared Salmon with White Beans and Fennel
Serves 3
Olive oil
Two fennel bulbs, thinly sliced
1 medium white onion, diced
1 15 ounce can white beans
2 medium tomatoes, diced
1/4 c dry white wine (we used a Chardonnay)
1 1/2 tsp Dijon mustard
1/4 tsp ground pepper
12 oz salmon filets
Heat olive oil sufficient to grease the pan in a large skillet over medium heat. Cook the fennel and onion until browned. Stir in the beans, tomatoes, and wine. Cook for 3 minutes until the tomatoes start to break down. Remove mixture to a bowl and add in mustard and 1/8 tsp pepper.
Pepper the salmon filets on both sides. Add more oil to the pan, add salmon to the pan skin side up and cook until golden brown, 3-6 minutes. Turn the salmon over, cover, and cook for 2-3 more minutes until salmon flakes with a fork. Serve the salmon with the bean mixture.
We wilted some kale with a little oil and salt to accompany the fish.
The original recipe was here but we made a few changes to accommodate an extra person: http://www.eatingwell.com/recipes/seared_salmon_with_white_beans_fennel.html
This recipe was delicious! The mustardy goodness of the vegetables and beans complemented the salmon perfectly! The salmon was easy to cook, and it was a relatively quick dinner to make. All in all this was a delicious dinner that was economical, healthy, and delicious!
