At the start of most new years, I make the general resolution to be more organized. Some years, I actually do fulfill my goal of being more organized, but sometimes I don’t. 2023 is off to a good start as I’ve already cleared my desktop inbox of 3 years worth of receipts!
A specific resolution of mine for 2023 is to cook with and eat more beans. They are loaded with fiber, protein, and important vitamins & minerals. While they have not been something I eat much of (other than mashed garbanzo beans in the form of hummus), Eric is a huge fan of dishes with beans in them. Hence this resolution of mine. This riff on salmon piccata is a great recipe to kick off this resolution for 2023.
Salmon Piccata with Spinach & Cannellini Beans
Salmon Piccata with Spinach and Cannellini Beans (adapted from Robert Irvine via foodnetwork.com) Total Time Required: 25 minutes, Active Time: 25 minutes, Yield: 2 servings
Ingredients:
- 10 ounces salmon, cut into two pieces
- kosher salt and freshly ground black pepper
- 4 tablespoons canola oil
- 2 cloves garlic, slivered
- half small shallot, minced
- 4 ounces canned cannellini beans, rinsed and drained
- 2 cups (2 ounces) baby spinach
- 2 ounces lemon juice
- 2 ounces vegetable or fish stock
- 2 tablespoons capers, lightly chopped
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons fresh parsley, chopped or 1 tablespoon dried parsley
Directions:
Dry the salmon pieces with a paper towel and season them with salt and pepper.
In a medium skillet, heat 2 tablespoons of oil over medium heat and sauté the garlic and shallots until they are translucent, about 1 minute.
Sauté the garlic & shallots.
Add the cannellini beans and warm for 2 minutes. Add the spinach and wilt for 1 minute. Remove the pan from the heat, cover the pan, and set it aside.
Add the cannellini beans and spinach to the pan.
In a separate medium skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Add the salmon and sear it for 3 minutes on each side. Transfer the salmon to a plate and remove the skin. Cover it to keep it warm.
Cook the salmon on both sides.
To the hot pan that the salmon was cooked in, add the lemon juice, stock, and capers. Cook and reduce the liquid to make a glaze, about 3 to 5 minutes.
Add the lemon juice, stock, and capers to the pan.
Add the butter and when it has melted, turn off the heat, and whisk until all the butter is incorporated into the sauce. Season the sauce with salt and pepper and add the parsley to it.
Melt and whisk the butter in the sauce then add the seasonings.
Split the cannellini and spinach mixture between two plates. Place a piece of salmon on top.
Plate the spinach & beans, then top with a piece of salmon.
Spoon the sauce over the salmon and serve immediately.
Add the sauce & serve.
2023 is off to a great start! ~Linda
Salmon Piccata with Spinach and Cannellini Beans (adapted from Robert Irvine via foodnetwork.com) Total Time Required: 25 minutes, Active Time: 25 minutes, Yield: 2 servings
Ingredients:
- 10 ounces salmon, cut into two pieces
- kosher salt and freshly ground black pepper
- 4 tablespoons canola oil
- 2 cloves garlic, slivered
- half small shallot, minced
- 4 ounces canned cannellini beans, rinsed and drained
- 2 cups (2 ounces) baby spinach
- 2 ounces lemon juice
- 2 ounces vegetable or fish stock
- 2 tablespoons capers, lightly chopped
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons fresh parsley, chopped or 1 tablespoon dried parsley
Directions:
Dry the salmon pieces with a paper towel and season them with salt and pepper.
In a medium skillet, heat 2 tablespoons of oil over medium heat and sauté the garlic and shallots until they are translucent, about 1 minute. Add the cannellini beans and warm for 2 minutes. Add the spinach and wilt for 1 minute. Remove the pan from the heat, cover the pan, and set it aside.
In a separate medium skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Add the salmon and sear it for 3 minutes on each side. Transfer the salmon to a plate and remove the skin. Cover it to keep it warm.
To the hot pan that the salmon was cooked in, add the lemon juice, stock, and capers. Cook and reduce the liquid to make a glaze, about 3 to 5 minutes. Add the butter and when it has melted, turn off the heat, and whisk until all the butter is incorporated into the sauce. Season the sauce with salt and pepper and add the parsley.
Split the cannellini and spinach mixture between two plates. Place a piece of salmon on top of each and spoon the sauce over the salmon. Serve immediately.