The following delightful salmon recipe comes from Crostini and Chianti:
Seared Salmon With White Beans & Spinach Topped With Olive-Lemon Salad
White Bean and Spinach
- 1/4 cup chicken/vegetable broth (the original recipe called for 1/4 cup olive oil)
- 8 oz fresh spinach, tough stems removed cleaned and dried (I used frozen)
- 1 15 oz can white beans, rinsed and drained
- 1 clove of garlic, thinly sliced
- 1/8 tsp crushed red pepper, add more if you like heat
- 2 tbs olive oil or Canola oil
- 1/4 cup Picholine olives, pitted and chopped (I only had Kalamata so I used those)
- 1/2 Lemon juiced, cut the other 1/2 into segments and finely dice
- 1/2 Lemon peeled and pith removed fruit cut into small pieces the size of the olive pieces
- 1 tbs parsley, finely chopped, original called for 2 tbs
- 1 small shallot, finely chopped
- 1 tsp honey, more if needed original called for 1/2 tsp
- splash of white wine vinegar, original called for 1/2 tsp
- 1/4 tsp kosher salt, I left this out brined olives took care of the salt
- fresh ground pepper to taste
White Bean & Spinach
In a frying pan, over medium heat, add 1/2 the broth, the pepper and the garlic, bring to a simmer. Toss in the spinach and cook until it cooks down (if all of the spinach doesn’t fit cook 1/2 then add the rest once the first batch cooks down). After the spinach is cooked down add the beans and the rest of the broth. Cook until the beans are heated though. This will be the the base the salmon sits on.
In a frying pan , over medium high heat, add the oil. When the oil is hot add the salmon and cook until the salmon is golden, then flip over and cook until the second side takes on some color. Sit on the spinach and beans.
Mix all of the ingredients together in a bowl. Taste and add pepper, honey, vinegar or whatever is needed to make this taste how you like it. Spoon over the top of the salmon.
Seared Salmon with White Beans