Salmon with Creamy White Beans



 

Salmon with Creamy White Beans

Course Main Course
Keyword Salmon
Servings 2 servings

Equipment

  • Large sauté or frying panMedium cast iron or other heavy duty frying pan

Ingredients

  • 6 oz Atlantic Salmon Fillets 170 g portions
  • 60 ml Canola, Avocado or Vegetable Oil for Frying 1/4 cup
  • 2 Medium Leeks or 1 Large
  • 2 Stalks Celery
  • 2 Medium Carrot or 1 Large
  • 2 Cups Baby Spinach or 500 mL packed
  • 2 Cloves Garlic finely chopped
  • 1 Can White Navy Beans or 540 mL
  • 2 tbsp Dijon Mustard or 30 mL
  • 1 Large Fresh Lemon
  • 1 Cup Chicken Broth or 250 mL
  • 1 Cup 35% Whipping Cream or 250 mL
  • 2 Sprigs Fresh Tarragon
  • 1/2 Bunch Fresh Dill
  • 1/2 Bunch Fresh Chives
  • Salt and Pepper to taste

Instructions

PREP

  • Cut dark green portion off the leeks and discard. Slice white and light green part in half lengthwise and rinse well under cool running water, separating the layers as you do so to remove grit. Slice crosswise thinly and measure out 1 cup (250 mL). Set aside.
  • Rinse celery and trim top and bottom ends. Dice and measure out 1 cup (250 mL). Set aside.
  • Finely mince garlic and set aside.
  • Empty can of white beans into a colander or strainer and rinse well under cool running water. Drain thoroughly and set aside.
  • Finely chop the herbs and set aside.
  • Place salmon fillets on a clean paper towel and dry well. Set aside.

FLAVOUR TIP

  • Zest and juice the lemon just before cooking as the flavour compounds begin breaking down within minutes of doing so.

COOK VEGETABLES

  • Heat up a large sauté pan over medium heat for 1 – 2 minutes. Add 2 tbsp / 30 mL of the oil and then sauté the leeks, carrots and celery until they start to lightly caramelize, about 4 - 5 minutes.
  • While vegetables are cooking, with a grater or zester, remove yellow outer zest of lemon, leaving white pith behind. Transfer zest to a small bowl. Cut lemon in half and juice into another small bowl, removing seeds. Set both aside.
  • Add the white beans and garlic and cook for 2 minutes. Add the Dijon, stir to incorporate then add the lemon juice and chicken stock and allow to cook, stirring occasionally, until the vegetables have softened.
  • Turn the heat to low and add the cream; season with salt and pepper to taste. Continue to simmer over low heat to reduce, until the sauce thickens a bit to become a nice consistency.

COOK FISH

  • While the sauce is reducing, place a cast iron pan or heavy bottomed pan over medium heat. Let it warm up for 2 minutes then add the remaining 2 tbsp / 30 mL of oil.
    Lightly season salmon fillets on both sides with salt and pepper and gently place them skin side up in the hot oil.
    Leave them to fry undisturbed until you notice the bottom edges of the fish starting to become a nice dark golden brown.
    Flip fish and continue to cook until the flesh starts to separate into flakes under slight pressure.

ASSEMBLE

  • When the fish is almost finished cooking, gently fold the spinach into the vegetables and sauce. Add the lemon zest and chopped herbs, reserving 2 tbsp / 30 mL of herbs for garnish.

PLATE AND SERVE

  • Spoon half the vegetable and sauce mixture onto two serving plates or broad soup bowls. Place a piece of hot, cooked salmon on top of each.
    Sprinkle fresh herbs on top and enjoy.

GRILL SEATING HOURS

Sunday             10:00AM – 8:30PM
(Brunch from   10:00AM – 2:00PM)
Mon – Wed      11:30AM – 8:30PM
Thurs – Fri        11:30AM – 9:00PM
Saturday           10:00AM – 9:00PM
(Brunch from   10:00AM – 2:00PM)


GRILL HOLIDAY HOURS

Friday Dec 21st – Sat Dec 22nd
11:30am – 9pm

Sunday Dec 24th
10am – 8:30pm
(Brunch from 10am-2pm)

Mon Dec 24th – Wed Dec 26th
CLOSED

Thurs Dec 27th – Sat Dec 29th
11:30am – 9pm

Sun Dec 30th
10am – 8:30pm
(Brunch from 10am-2pm)

Mon Dec 31st
4:30pm – 9:30pm
(NYE Table D’Hote)

Tues Jan 1st
CLOSED


EASTER HOURS

The restaurant and market will be closed on Easter Sunday

MARKET HOURS

Sun – Mon    9:00AM – 7:00PM
Tue – Wed     9:00AM – 7:30PM
Thursday     9:00AM – 8:00PM
Fri – Sat       8:00AM – 8:30PM


MARKET HOLIDAY HOURS

Friday Dec 21st – Sunday Dec 23rd
8am – 8pm

Monday Dec 24th
8am – 5pm

Tues Dec 25th – Wed Dec 26th
CLOSED

Thurs Dec 27th – Sun Dec 30th
8am – 8pm

Monday Dec 31st
8am-5pm

Tues Jan 1st
CLOSED

LOCATION

613-526-5229
1500 Bank Street
Ottawa, Ontario K1H 7Z2
in the blue heron mall

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