SALMON - Fennel-Crusted Salmon on White Beans

By Unblond1

Ingredients

• 5 teaspoon oil, olive, extra virgin, divided
• 1 whole fennel bulb(s), halved, cored, and thinly sliced; plus 1 tablespoon chopped fennel fronds
• 2 can(s) beans, white, 15-ounce cans, rinsed
• 2 medium tomato(es), diced
• 1/3 cup(s) wine, white
• 1 tablespoon mustard, Dijon
• 1/2 teaspoon pepper, black ground, divided
• 1 tablespoon fennel seed
• 1 pounds fish, salmon fillet, skin removed, cut into 2 portions

Details

Servings 6
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

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.

2. 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.

3. Meanwhile, combine fennel seeds and the remaining 1/4 teaspoon pepper in a small bowl; sprinkle evenly on both sides of salmon.

4. 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.

5. 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.