Pan Roasted Salmon With White Bean Purée Recipes

PAN-ROASTED SALMON WITH FENNEL PUREE

Steps:

• For the fennel: In a medium saucepan, cover the fennel with cold salted water. Place over high heat, bring to a boil, and then lower to a simmer. Cook until very tender, about 10 minutes. Drain well and place in a food processor. Add the olive oil, yogurt and salt. Puree until smooth, scraping down the sides as needed.
• For the salmon: Heat the olive oil in a large skillet over medium-high heat. Sprinkle the salmon fillets with the salt. Place the fillets in the pan, flesh-side down, and sear undisturbed for 3 to 4 minutes to create a golden brown crust. Gently flip, and cook for another 2 minutes.
• Salad: In a small bowl, mix together the chopped fennel fronds and parsley and the crispy capers.
• To plate, spread a little of the fennel puree on each of 4 plates. Top with a salmon fillet. Place a little salad on top of each salmon. Squeeze a bit of lemon over the top if desired. Serve immediately.
• Heat 1/4-inch vegetable oil in a small, straight-sided skillet over medium-high heat until it shimmers when swirled. (You can make sure the oil is hot enough by adding one caper to the oil; if it immediately starts to sizzle and pop, the oil is hot enough.) Add the capers to the hot oil and fry until they have popped open and turned golden brown and crispy, about 1 minute. With a slotted spoon, remove the capers to a paper-towel-lined plate to drain.

PAN-ROASTED SALMON WITH WHITE BEAN PURéE

Steps:

• For the brown butter: In a small skillet, melt 8 tablespoons butter over medium low heat until brown and bubbly with a nutty aroma. As the butter cooks, the milk solids will separate on the bottom and turn brown. Remove from heat, add lemon zest, lemon juice, and a pinch of salt, and set aside.For the white bean puree: In a small saucepan, heat 1 tablespoon butter over medium heat, add the minced shallot and saute until soft and translucent. Add white beans and chicken stock and bring to a boil. When boiling, remove from heat and add to a blender along with a few pinches of salt and 1 tablespoon of olive oil. Puree, scrape into a small bowl, and cover with the butter wrapper to prevent a skin from forming on the top.
• Cook the salmon: Trim the thin belly flaps off the salmon (save for another use), so the pieces are uniform in size. Season with salt and wrap in paper towels to remove any moisture. In a skillet over medium heat, add 1 tablespoon olive oil, and then two salmon fillets, skin side down. (Hold the fish in place for several seconds so the skin doesn't curl.) Cook for 3 minutes; then flip and add 1 tablespoon olive oil, ginger, and bay leaves. Baste the fish by tilting the pan and spooning the juices over the fish as it cooks, 1 more minute. Remove, set aside, and repeat with remaining fish fillets. Discard ginger and bay leaves.
• Finish the dish: In the same skillet the fish was cooked in, heat 1 tablespoon olive oil over medium/high heat. Add the bok choy and a pinch of salt and cook for 1 1/2 minutes, until soft. To serve, place a large dollop of white bean puree on a platter and a few spoonfuls of bok choy next to it. Add pecans and drizzle the brown butter on top. Finish by placing the salmon, skin side up on top, and serve.

PAN ROASTED SALMON WITH WHITE BEAN-ANCHO CHILE BROTH, CILANTRO PESTO AND ROASTED SHALLOTS WITH SAUTEED KALE

Steps:

• For the cilantro pesto: Combine in a blender and blend until smooth. Season with salt and pepper to taste.
• For the white bean broth: Place fish stock in a medium saucepan over high heat and cook until reduced by half. Add the chiles, white beans and shallots and cook for 5 minutes. Add honey. Season with salt and pepper to taste.
• For the salmon: Heat a grill pan or saute pan over high heat until almost smoking. Brush the salmon with olive oil on both sides and season with salt and pepper. Saute skin-side down until golden brown, turn the fillets over, reduce heat to medium and continue cooking for 3-4 minutes for medium doneness.
• For the sauteed kale: Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

SALMON WITH WHITE BEANS

Steps:

• In a large skillet, heat oil over medium. Add beans, zest, and rosemary and saute until fragrant, 1 minute. Add broth and salmon to skillet and season with salt and pepper. Cover and cook until salmon is opaque, about 10 minutes. Sprinkle with parsley and serve with lemon wedges.

PAN ROASTED SALMON

Steps:

• Preheat the oven to 350.
• Place the garlic, scallions, parsley and rosemary together on a cutting board and chop them up finely.
• Transfer to a medium bowl.
• Add the basil, mustard and olive oil- stir to combine.
• Spread the mixture in a thin layer over both sides of the salmon.
• Heat a large cast iron skillet over high heat and get it VERY hot.
• Place the salmon into the skillet and cook for about 2 minutes- or until they are lightly browned.
• Flip the salmon to the other side and cook for 2 more minutes.
• Pour the wine into the pan- but not directly over the salmon (watch out for hot steam!).
• Place the pan on the center rack of the oven and bake, uncovered for 8-10 minutes, or until the fish is just cooked through.

LEMON DRESSED SALMON WITH LEEK & BROAD BEAN PURéE

Steps:

• Mix the lemon zest and juice with the capers and 1 tbsp oil to make the dressing. Boil the leek and beans together with a little salt for 6-8 mins until tender. Lift them out with a slotted spoon, set aside, then add the spinach to the pan to wilt for 1-2 mins.
• Meanwhile, heat 1 tsp oil in a non-stick pan over a medium heat and fry the salmon, skin-side down for 4 mins. Turn to cook the other side for 2-4 mins, or until just cooked through. Add a couple of spoonfuls of the broad beans to the dressing then, using a hand blender, small food processor or a fork, blitz the rest of the beans with the leek to a purée, adding a splash of cooking water if it's too thick. Drain the spinach well and divide between plates, spoon on the purée, then top with salmon. Spoon over the dressing, scatter over the basil and serve with potatoes.

PAN-FRIED SALMON WITH CANNELLINI BEAN PURéE

Steps:

• Reserve a few rocket leaves for serving then put the remaining rocket, spinach and watercress in a salad bowl. Add the cherry tomatoes and set aside.
• To make the cannellini bean purée, put the beans, garlic, lemon juice, thyme, oil and 2 tablespoons of water in a food processor or blender. Season with salt and pepper, to taste, then process to a smooth, soft purée. Add a little more water, if necessary. Transfer to a saucepan and heat gently for about 5 minutes, stirring frequently, until piping hot. Alternatively, put the purée in a microwaveable bowl, cover and cook on high for about 4 minutes, stirring halfway through, until piping hot. Let stand for 1 minute before serving.
• Meanwhile, to cook the salmon fillets, heat the oil in a non-stick frying pan. Add the garlic and fry gently for 1 minute. Add the salmon and cook for 5-8 minutes, turning once halfway through.
• Drizzle the salad with a little balsamic vinegar, season to taste with salt and pepper and toss well. Put a spoonful of cannellini bean purée on each of 4 warmed serving plates. Put the reserved rocket leaves on top, followed by the salmon. Drizzle with a little extra virgin olive oil. Serve immediately with the salad.
• Variation: The bean purée would be delicious with most grilled foods. Try chicken, turkey, large prawns or tuna. Use other beans or a mixture of two or three types and keep the purée slightly chunky, if you prefer.