Pimiento Soup with Mascarpone
Sautéed Salmon with Warm White Bean Salad
Barley with Green Garlic and Chives
Pan-Fried Salmon with Warm White Bean Salad
Total time: 25 minutes
Salmon cooks quickly and is done when just barely opaque, and starts to flake easily.
Ingredients:
- 2 salmon fillets, 12oz (360gr) total weight
- 1 tbs olive oil
- 1 tbs Balsamic vinegar
- 1 1/2 cups (15oz, 450gr) white beans
- 1 small - medium carrot
- 2 shallots
- 1 rib celery
- 2 cloves garlic
- 1/4 cup Greek olives
- 1 tsp basil
- 1 tbs oil
- 1 tbs Balsamic vinegar
- 2oz (60gr) spinach
Instructions:
- The salmon
- Heat the oil and vinegar over medium heat in a large skillet.
- Add salmon, skin side up, and sauté 3 minutes.
- Turn, skin side down, and sauté another 3 - 5 minutes, until done.
- Slip the salmon off the skin and serve.
- The Salad
- Roughly chop the shallots, carrot and celery. You should have about 1/3 cup of each.
- Mince the garlic.
- In a medium skillet over medium heat, sauté the carrot, celery, shallots and garlic in olive oil until tender, 5 - 8 minutes.
- Pit olives if needed; cut in half.
- Open, drain and rinse beans.
- Add olives, beans, basil and vinegar to skillet. Heat through.
- Serve salad on a bed of spinach, next to the salmon.