SALMON WITH SPINACH & WHITE BEANS
My husband, Oscar, is a Southerner at heart. This salmon with garlicky beans and spinach won him over at first bite. -Mary Ellen Hofstetter, Brentwood, Tennessee
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat broiler. Rub fillets with 2 teaspoons oil; sprinkle with seafood seasoning. Place on a greased rack of a broiler pan. Broil 5-6 in. from heat 6-8 minutes or until fish just begins to flake easily with a fork., Meanwhile, in a large skillet, heat remaining oil over medium heat. Add garlic; cook 15-30 seconds or until fragrant. Add beans, salt and pepper, stirring to coat beans with garlic oil. Stir in spinach until wilted. Serve salmon with spinach mixture and lemon wedges.
Nutrition Facts : Calories 317 calories, Fat 17g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 577mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges
SALMON WITH WHITE BEANS
Creamy cannellini beans, sauteed with rosemary and lemon zest, provide a fragrant and delicious bed for steamed salmon in this easy and delicious weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 20m
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium. Add beans, zest, and rosemary and saute until fragrant, 1 minute. Add broth and salmon to skillet and season with salt and pepper. Cover and cook until salmon is opaque, about 10 minutes. Sprinkle with parsley and serve with lemon wedges.
Nutrition Facts : Calories 581 g, Fat 30 g, Fiber 9 g, Protein 43 g, SaturatedFat 5 g
SALMON WITH WHITE BEANS AND TOMATOES
You're just one skillet and 25 minutes away from putting this heart-healthy dish on the table for tonight's dinner.
Provided by Inspired Taste
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch skillet, heat oil over medium heat. Sprinkle salmon with salt and pepper. Place salmon, skin side up, in skillet. Cook 2 to 3 minutes until golden brown; turn. Sprinkle onion around salmon. Cook 2 to 3 minutes, stirring occasionally, until onion is softened.
- Add beans, tomatoes and olives to skillet. Cover; cook 5 to 10 minutes until thoroughly heated and salmon flakes easily with fork.
- To serve, divide bean mixture among 4 plates; top each with 1 salmon piece. Squeeze lemon over each serving.
Nutrition Facts : ServingSize 1 Serving
SIZZLING SALMON WITH BEAN MASH
Sara Buenfeld creates a stylish main course in minutes that's smart enough for casual entertaining.
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 15m
Number Of Ingredients 9
Steps:
- Set the grill to its highest setting. Put the salmon fillets flesh-side up and evenly spaced in a shallow flameproof dish. Finely grate the zest of the lime into a bowl, then squeeze in the juice and stir in the honey, mustard and a good sprinkling of salt. Pour the mixture over the salmon and grill, without turning, for 5-6 minutes until it's golden on top and cooked through (check the centre with a fork).
- Meanwhile, tip the beans into a saucepan and add the butter, crème fraîche, garlic and plenty of salt and pepper. Turn the heat on to moderate and coarsely mash everything together - a wooden spoon or a masher will do the job - until hot and bubbling. This only takes a few minutes as the beans are already cooked.Tip in the rocket and stir into the mash until it's hot and just wilted.
- Serve the salmon on the mash, drizzled with the cooking juices.
SALMON SALAD WITH BEANS
This is a great salad to make when you have leftover grilled salmon.
Provided by Mark Bittman
Categories Salad Bean Olive Tomato Backyard BBQ Lunch Lemon Basil Salmon Green Bean Summer Grill Grill/Barbecue Healthy Lettuce Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- If you are starting with raw salmon, start a charcoal or wood fire or preheat a gas grill or broiler; the rack should be about 4 inches from the heat source. Marinate the fish in the 2 tablespoons of olive oil and the thyme.
- When the fire is ready - it should be quite hot - grill the fish for 3 to 4 minutes per side. At the same time, grill the red pepper. Cool, peel and seed it, then cut into strips.
- Cool the fish, then cut it into small cubes and toss it with the lemon juice, beans, and remaining olive oil while you prepare the other ingredients. Add the tomatoes, shallots, olives, and herbs to the salmon. Taste for salt and pepper and correct the balance between olive oil and lemon juice if necessary. Serve on a bed of greens, topped with the strips of grilled red pepper.
WILD SALMON WITH SEA BEANS
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, combine the vinegar and shallots with a pinch of salt and pepper. Slowly whisk in 6 tablespoons of the oil. Season with more salt and pepper if necessary. Refrigerate vinaigrette for at least 3 hours.
- Fill a bowl with ice water, and set aside. Bring a small pot of salted water to a boil, and add the haricots verts. Cook until tender, about 2 minutes. Drain well, and immediately plunge into the ice water to stop the cooking. Drain again. Toss the haricots verts with the sea beans, vinaigrette and parsley, and reserve.
- Season the salmon on both sides with salt and pepper. Heat a large skillet, preferably nonstick, over high heat. Add the remaining oil and then the salmon, skin side down. Cook until the skin is well browned and crisp, about 5 minutes. Carefully flip the salmon, and cook until medium rare, 3 to 4 minutes. Divide sea bean mixture among 4 serving plates. Lay 1 fillet on top of each bed, skin side up, and serve.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 27 grams, Carbohydrate 4 grams, Fat 34 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 5 grams, Sodium 589 milligrams, Sugar 2 grams
MEDITERRANEAN SALMON WITH WHITE BEANS
Quick and healthful main dish. From Southern Living magazine of February 2007. DH and I love this with brown rice. Can be made with other firm fish fillets. Canned tomatoes can be substituted for fresh, and other white beans can be substituted for the cannellini.
Provided by Deb G
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion in 1 tablespoon hot oil in a saucepan over medium heat 2 minutes or until slightly softened.
- Add beans, olives, and tomatoes; cook over medium heat, stirring occasionally, 2 minutes or until thoroughly heated.
- Remove from heat, and stir in basil.
- Sprinkle fish fillets evenly with salt and pepper. Cook in a large nonstick skillet in remaining 1 tablespoon hot oil over medium-high heat 3 minutes on each side or until fish flakes easily.
- Spoon bean mixture over fish, and serve immediately. Sprinkle with lemon juice if desired.
Nutrition Facts : Calories 442.4, Fat 14.9, SaturatedFat 2.2, Cholesterol 87.5, Sodium 560.8, Carbohydrate 32.5, Fiber 8.2, Sugar 1.6, Protein 44.7
PAN ROASTED SALMON WITH WHITE BEAN-ANCHO CHILE BROTH, CILANTRO PESTO AND ROASTED SHALLOTS WITH SAUTEED KALE
Steps:
- For the cilantro pesto: Combine in a blender and blend until smooth. Season with salt and pepper to taste.
- For the white bean broth: Place fish stock in a medium saucepan over high heat and cook until reduced by half. Add the chiles, white beans and shallots and cook for 5 minutes. Add honey. Season with salt and pepper to taste.
- For the salmon: Heat a grill pan or saute pan over high heat until almost smoking. Brush the salmon with olive oil on both sides and season with salt and pepper. Saute skin-side down until golden brown, turn the fillets over, reduce heat to medium and continue cooking for 3-4 minutes for medium doneness.
- For the sauteed kale: Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
WHITE BEAN AND SALMON SALAD
This simple, attractive salad uses salmon in place of the traditional tuna for an extra nutritional punch. It makes a perfect light lunch or easy side dish. If you have pesto on hand, drizzle a couple of tablespoons on top for a bright and tasty finish.
Provided by ElizabethKnicely
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Drain and rinse the cannellini beans and place in a medium-size mixing bowl. Flake the canned salmon on top of the beans and add the Parmesan, minced garlic, and basil leaves. Whisk together the dressing ingredients, pour over the bean mixture, and toss gently to combine. Serve at room temperature or slightly chilled.
- Makes 4 to 6 servings.
Nutrition Facts : Calories 365.7, Fat 17.8, SaturatedFat 3.5, Cholesterol 17.8, Sodium 891.4, Carbohydrate 32.1, Fiber 11.5, Sugar 4.4, Protein 19.2
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ROASTED SALMON WITH WHITE BEAN RAGOUT RECIPE
From eatingwell.com
Category Healthy Salmon Fillet RecipesCalories 299 per servingTotal Time 45 mins
- Heat 1 tablespoon of the oil in a very large nonstick skillet over medium heat. Add onion and bell pepper; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste, 1/2 teaspoon of the salt, and 1/4 teaspoon of the ground pepper; cook and stir 2 minutes. Stir in chard. Cook and stir 1 minute or until chard is wilted. Stir in beans and broth; cool. Cover and chill up to 3 days.
- Rinse fish; pat dry. Measure thickness of the fish. Place on the prepared baking sheet. Brush with the remaining 1 tablespoon oil and sprinkle with the remaining 1/2 teaspoon salt and the remaining 1/2 teaspoon ground pepper. Broil 4 inches from the heat 4 to 6 minutes per 1/2-inch thickness or until the fish flakes easily (if the fish is 1 inch or more thick, turn once).
- Meanwhile, cook the bean mixture in a large nonstick skillet over medium heat 5 minutes or until heated through, stirring occasionally. If needed, thin with up to 1/2 cup water to desired consistency. Stir in tomatoes.
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- Sauté onion in 1 Tbsp. hot oil in a saucepan over medium heat 2 minutes or until slightly softened. Add beans, olives, and tomatoes; cook over medium heat, stirring occasionally, 2 minutes or until thoroughly heated. Remove from heat, and stir in basil.
- Sprinkle salmon fillets evenly with salt and pepper. Cook salmon in a large nonstick skillet in remaining 1 Tbsp. hot oil over medium-high heat 3 minutes on each side or until fish flakes easily. Spoon bean mixture evenly over salmon fillets, and serve immediately. Garnish, if desired.
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