This was my favorite recipe from yesterday's plan. SO GOOD! And I have leftovers to add to my salad at lunch today. I subbed 1/2 an onion for the fennel since I couldn't find it at the store. I also served over a couple handfuls of baby spinach and added 1/2 an avocado. :) The salmon filet I bought actually gave me 3 portions, so I have an extra serving incase I don't feel like cooking when I get home from work.
Hearty Winter Salmon
Recipe 3 | SERVES 2
Ingredients:
2.5 x teaspoons oil, olive, extra virgin, divided
1/2 x whole fennel bulb halved, cored, and thinly sliced;
1/2 x tablespoon chopped fennel fronds
1 x 15 oz (400g) can beans, white, rinsed
1 x medium tomatoes, diced
1/6 x cup(s) wine, white
1/2 x tablespoon mustard, Dijon
1/2 x teaspoon pepper, black ground, divided
1/2 x tablespoon fennel seed
1/2 x pound fish, salmon fillet, skin removed, cut into 2 portions
Method:
1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add sliced fennel; cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in beans, tomatoes and wine.
2. Cook, stirring occasionally, until the tomatoes begin to break down, about 3 minutes. Transfer to a bowl; stir in chopped fennel fronds, mustard and 1/4 teaspoon pepper. Cover to keep warm.
3. Meanwhile, combine fennel seeds and the remaining 1/4 teaspoon pepper in a small bowl; sprinkle evenly on both sides of salmon.
4. Wipe out the pan. Add the remaining 3 teaspoons oil to the pan and heat over high heat until simmering but not smoking. Add the salmon, skinned-side up, and cook until golden brown, 3 to 5 minutes
5. Turn the salmon over, cover and remove from the heat. Let stand until the salmon finishes cooking off the heat, 3 to 5 minutes more. Transfer the salmon to a cutting board and flake with a fork. Serve salmon on top of the warm bean mixture.