Salmon and Creamy White Beans
6 oz Atlantic Salmon Fillet (170 g portions)
60 ml Canola, Avocado or Vegetable Oil for Frying (1/4 cup)
2 Medium Leeks or 1 Large
2 Stalks of Celery
2 Medium Carrot or 1 Large
2 cups Baby Spinach or 500 ml packed
2 Cloves of Garlic finely chopped
1 tbsp Can White Navy Beans (540 mL)
2 tbsp Dijon Mustard (30 mL)
1 Large Fresh Lemon
1 cup Chicken Broth (250 mL)
1 cup 35% Whipping Cream (250 mL)
2 Sprigs of Fresh Tarragon
½ Bunch of Fresh Dill
½ Bunch of Fresh Chives
Salt and Pepper to taste
Salmon and Creamy White Beans
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.
Zest and juice the lemon just before cooking as the flavour compounds begin breaking down within minutes of doing so.
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.
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.
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.