Seared Salmon With White Beans & Fennel

Name: Seared Salmon With White Beans & Fennel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 35
Cuisine: Global
Ingredients: 425 grams white beans, rinsed; 2 teaspoons Dijon mustard; 59 milliliters dry white wine; 1 small bulb fennel, halved, cored and thinly sliced, plus 1 Tbsp chopped fennel fronds; 1 teaspoon fennel seed; 3 teaspoons extra-virgin olive oil, divided; 0 teaspoons freshly ground pepper, divided; 227 grams center-cut salmon fillet, skinned (see Tip) and cut into 2 servings; 1 medium tomato, diced

Seared Salmon With White Beans & Fennel is From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat 1 teaspoon oil in a large nonstick skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add sliced fennel; cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in beans, tomato and wine. Cook, stirring occasionally, until the tomato begins to break down, about 3 minutes.

Ingredients you will need

Fennel

Tomato

Beans

Wine

Transfer to a bowl; stir in chopped fennel fronds, mustard and 1/8 teaspoon pepper. Cover to keep warm.Rinse and dry the pan.

Ingredients you will need

Mustard

Fennel

Pepper

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Bowl

Frying Pan

Combine fennel seed and the remaining 1/8 teaspoon pepper in a small bowl; sprinkle evenly on both sides of salmon.

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Fennel Seeds

Pepper

Salmon

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Bowl

Heat the remaining 2 teaspoons oil in the pan over medium-high heat until shimmering but not smoking.

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Cooking Oil

Equipment you will use

Frying Pan

Add the salmon, skinned side up; cook until golden brown, 3 to 6 minutes. Turn the salmon over, cover and remove from the heat. Allow the salmon to finish cooking off the heat until just cooked through, 3 to 6 minutes more.

Ingredients you will need

Salmon

Serve the salmon with the bean mixture.

Ingredients you will need

Salmon

Equipment

Frying Pan

Bowl

Ingredients

Servings:

425grams

white beans, rinsed 2teaspoons

Dijon mustard 59milliliters

dry white wine 1small

bulb fennel, halved, cored and thinly sliced, plus 1 Tbsp chopped fennel fronds 1teaspoon

fennel seed 3teaspoons

extra-virgin olive oil, divided 0teaspoons

freshly ground pepper, divided 227grams

center-cut salmon fillet, skinned (see Tip) and cut into 2 servings 1medium

tomato, diced

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.