Salmon with Brothy Beans

This recipe is from Sitka Seafood Market, a company I've been buying salmon from for a number of years. I used to have a subscription, getting several 5-lb boxes a year, but that was too much for me. Now they have an option of buying one box at a time, with a large variety of fish available, an option that is better for me.

I usually cook salmon as part of a sheet pan recipe; my favorite is one with bok choy. This recipe uses a difference process, but is also quite simple, with vegetables sautéed and then cooked in a broth with the beans, the salmon pan-fried separately and then put on top at the end. Very delicious comfort food, and guest appropriate as well.

SEARED SALMON WITH BROTHY BEANS

adapted from https://www.sitkasalmonshares.com/blogs/culinary/recipes/seared-salmon-with-brothy-beans

4 servings

 

20 ounces of salmon, cut into serving-size pieces

3 T. olive oil, divided 

2 carrot, peeled and cut into ¼-cubes

3 c. thinly sliced leeks, white and pale green parts

2 large garlic cloves, thinly sliced

1 t. chopped fresh rosemary leaves

½ t. crushed red pepper flakes

1 15-oz can white beans (eg cannellini, navy, or great northern), drained and rinsed

3 c. chicken or vegetable broth (I used two 14.5 oz cans of broth, which was fine)

3 cups (or more) baby spinach

Serve with crusty bread (optional)

 

Remove pin bones from the salmon if it has any. Season the fish with salt and pepper and set aside.

 

In a wide Dutch oven or shallow saucepan, heat 2 tablespoons oil over medium heat until shimmering. Add the carrot and leek, then season lightly with salt. Cook, stirring occasionally, until just softened, about 5 minutes. Stir in the garlic, rosemary, and pepper flakes, and cook, stirring, until fragrant but not browned, about 1 minute.

 

Add the beans and broth, then season lightly with pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until the vegetables are tender and the liquid is slightly reduced, about 10 minutes.

 

Meanwhile, in a medium skillet, heat 1 tablespoon oil over medium-high heat until shimmering. Pat the salmon dry with paper towels and add it to the skillet, skin side down. Press the salmon gently with a spatula for 30 seconds so it lays flat. Lift the spatula and cook until the salmon is nearly done, 5 to 8 minutes depending on the thickness of the fillet. Then turn the salmon and cook for about 30 seconds to lightly cook the surface.

 

Just before serving, coarsely mash a quarter of the beans. Stir the spinach into the bean mixture and cook just until wilted.

 

Divide the brothy beans between shallow bowls and top with the salmon. Serve with crusty bread, if desired.