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Fennel-Crusted Salmon on White Beans

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  40 Minutes
  6 servings
Delicious warm white beans and fennel are topped with succulent fennel-seed-crusted salmon for a double hit of flavor. For an extra-fresh look, set aside some additional chopped fennel fronds to use as a garnish.
RECIPE INGREDIENTS
5 teaspoons  extra-virgin olive oil, divided
1 bulb  fennel, halved, cored and thinly sliced, plus 1 tablespoon chopped fennel fronds
2 15-ounce cans  white beans, rinsed
2   medium tomatoes, diced
1/3 cup  white wine
1 tablespoon  Dijon mustard
1/2 teaspoon  freshly ground pepper, divided
1 tablespoon  fennel seeds
1 pound  salmon fillet, skin removed (see Tip), cut into 2 portions

Tip: To skin a salmon fillet: Place it on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either.
Fennel-Crusted Salmon on White Beans Recipe at Cooking.com
DIRECTIONS
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. 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.


Meanwhile, combine fennel seeds and the remaining 1/4 teaspoon pepper in a small bowl; sprinkle evenly on both sides of salmon.


Wipe out the pan. Add the remaining 3 teaspoons oil to the pan and heat over high heat until shimmering but not smoking. Add the salmon, skinned-side up, and cook until golden brown, 3 to 5 minutes. 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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 servings
Calories: 306
Fat. Total: 13g
Protein: 25g
Carbohydrates, Total: 29g
Fat, Saturated: 2g
Fiber: 9g
Cholesterol: 45mg
Sodium: 467mg
% Cal. from Fat: 38%
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