White beans are brought to life by fennel, white wine, and tomatoes to serve as a scrumptious bed for pan-seared salmon.
Ingredients
- 5 tsp. olive oil, divided
1 bulb fennel, thinly sliced
2 (
- 5 oz.) cans white beans, rinsed
2 tomatoes, diced
⅓ cup white wine
- 1 Tbsp. chopped fennel fronds
- 1 Tbsp. Dijon mustard
½ tsp. pepper, divided
- 1 Tbsp. fennel seeds
- 1 lb. salmon fillet, skinned and halved
Directions
- Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add sliced fennel and cook, stirring occasionally, until lightly browned (5-6 minutes).
- Stir in beans, tomatoes, and wine. Cook, stirring occasionally, until the tomatoes begin to break down (3-5 minutes). Transfer to a bowl; stir in chopped fennel fronds, mustard and ¼ teaspoon pepper. Cover to keep warm.
- Combine fennel seeds and the remaining pepper in a small bowl. Sprinkle evenly on both sides of salmon.
- Wipe out the pan. Add the remaining oil to the pan and heat over high heat until shimmering. Add the salmon and cook until golden brown (3-5 minutes). Turn the salmon over, cover and remove from the heat. Let stand until the salmon finishes cooking off the heat, reaching an internal temperature of at least 145ºF (3-5 minutes).
- Serve salmon warm on top of the warm bean mixture.
Chef's Practical Notes
Ensure you brown the meat thoroughly; that "crispy crust" is where all the flavor for the gravy comes from.