Seared Salmon with White Beans & Fennel

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Seared Salmon with White Beans & Fennel

Seared Salmon with White Beans & Fennel

You could call this recipe triple-fennel salmon because it uses the fresh fennel bulb, the fronds and fennel seeds. The end result is melt-in-your-mouth, seared salmon fillets with an earthy bean topping. Add a mixed green salad to complete the meal.

Serves 2

Prep Time 30 min

Total Time 35 min.

Ingredients

  • 3 teaspoons extra-virgin olive oil, divided
  • 1 small bulb fennel, halved, cored and thinly sliced, plus 1 tablespoon chopped fennel fronds
  • 1 15-ounce c white beans, rinsed
  • 1 medium tomato, diced
  • 1/4 cup dry white wine
  • 1 1/2 teaspoons Dijon mustard
  • 1/4 teaspoon freshly ground pepper, divided
  • 1 teaspoon fennel seed
  • 8 ounces center-cut salmon fillet, skinned (see Tip) and cut into 2 portions

Cooking Directions

Step 1

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. 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. Transfer to a bowl; stir in chopped fennel fronds, mustard and 1/8 teaspoon pepper. Cover to keep warm.

Step 2

Rinse and dry the pan. Combine fennel seed and the remaining 1/8 teaspoon pepper in a small bowl; sprinkle evenly on both sides of salmon. Heat the remaining 2 teaspoons oil in the pan over medium-high heat until shimmering but not smoking. 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. Serve the salmon with the bean mixture.


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