Seared Salmon With White Beans and Spinach
Ingredients
- Ingredients:
- 4 tbsp. olive oil (divided)
- 1 lb. fresh spinach, tough stems removed, leaves well washed and dried
- 15 oz. can of white beans, rinsed and drained
- Kosher salt
- Freshly ground black pepper
- 2 tbsp grapeseed or canola oil
- 4 salmon fillets, 5 to 6 oz. each, preferably skin on
- Olive-Lemon Relish (optional; recipe follows)
- Fleur de sel, or any coarse salt
- Olive-Lemon Relish
- Makes: about 1 cup
- 1/2 cup pitted, chopped Picholine olives, or other green brine-cured olives
- 1 lemon, preferably Meyer, peeled, segmented, and chopped; juice squeezed and reserved
- 2 tbsp extra-virgin olive oil
- 2 tbsp chopped fresh parsley
- 1 small shallot, finely chopped
- 1/2 tsp honey, plus more to taste if using a regular lemon
- 1/2 tsp wine vinegar, preferably chardonnay
- 1/4 tsp kosher salt, plus more to taste
- Freshly ground black pepper
Details
Preparation
Step 1
Recipe for Salmon:
Recipe:
1) Heat 2 tbsp olive oil in a large nonstick skillet on medium-high. Add spinach; toss gently. Once wilted, pour out any excess liquid.
2) Lower heat to medium-low, then add beans and 2 tbsp olive oil; heat for about 5 minutes. Season to taste with salt and pepper. Set aside
3) Heat grapeseed oil in another large skillet on medium-high. Once hot, add salmon fillets, skin-side down. Cook without moving them until skin is browned and crisp (3 to 5 minutes). Be patient. If you try to lift the salmon too soon, the skin will stick to the pan. Use a spatula to flip fish over; cook for another 3 to 5 minutes, or more as desired. Season with salt and pepper.
4) To serve, divide beans and spinach among four plates. Place salmon on top. Add a dollop of relish. Finish with a pinch of fleur de sel.
Olive-Lemon Relish
In a medium bowl, gently toss together all ingredients, including the reserved lemon juice. Taste and add more honey, salt, and pepper, if needed.
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