Salmon with creamy white beans

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SHOP - What you’ll need

  • Atlantic salmon fillets 2 – 6 oz / 170 g portions
  • canola, avocado or vegetable oil for frying 1/4 cup / 60 mL
  • Leeks 2 medium or 1 large
  • Celery 2 stalks
  • Carrot 2 medium or 1 large
  • Baby spinach 2 cups / 500 mL packed
  • 2 cloves garlic, finely chopped 2 cloves
  • White navy beans 1 can (540 mL)
  • Dijon mustard 2 tbsp / 30 mL
  • Fresh lemon 1 large
  • Chicken broth 1 cup / 250 mL
  • 35% (whipping) cream 1 cup / 250 mL
  • Fresh tarragon 2 sprigs
  • Fresh dill 1/2 bunch
  • Fresh chives 1/2 bunch
  • Salt and pepper, to taste

EQUIPMENT NEEDED
Large sauté or frying pan
Medium cast iron or other heavy duty frying pan

TIME SAVER TIP: Prepare all vegetables and herbs in advance and refrigerate, covered or
wrapped, until needed.

FOOD 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.
  • Peel carrot and dice; measure out 1 cup (250 mL) and set aside.
  • Rinse baby spinach and pat dry; 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.

SHOP
Atlantic salmon fillets 2 – 6 oz / 170 g portions
canola, avocado or vegetable oil for frying 1/4 cup / 60 mL
Leeks 2 medium or 1 large
Celery 2 stalks
Carrot 2 medium or 1 large
Baby spinach 2 cups / 500 mL packed
2 cloves garlic, finely chopped 2 cloves
White navy beans 1 can (540 mL)
Dijon mustard 2 tbsp / 30 mL
Fresh lemon 1 large
Chicken broth 1 cup / 250 mL
35% (whipping) cream 1 cup / 250 mL
Fresh tarragon 2 sprigs
Fresh dill 1/2 bunch
Fresh chives 1/2 bunch
Salt and pepper, to taste

EQUIPMENT NEEDED
Large sauté or frying pan
Medium cast iron or other heavy duty frying pan

TIME SAVER TIP: Prepare all vegetables and herbs in advance and refrigerate, covered or
wrapped, until needed.

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Salmon with creamy white beans
(Serves 2)

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.
  • Peel carrot and dice; measure out 1 cup (250 mL) and set aside.
  • Rinse baby spinach and pat dry; 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.