Pan Seared Crispy Salmon  Prep Time: 5 minutes
Start to Finish: 25 minutes
Makes: 4 servings |
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| INGREDIENTS |
4 (6 oz. each) Salmon Filets; skin on
3 tablespoons Olive Oil
1 teaspoon Minced Garlic
2 tablespoons Diced Shallot
1 Large Leek; white part only,
washed well and diced |
1-1/2 cups Shelled Fresh
Cannellini Beans; cooked
2 cups White Wine
1 teaspoon Unsalted Butter
Kosher Salt |
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| DIRECTIONS |
| 1. Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a sauté pan. Place the salmon, skin-side down, in the pan and cook (without moving the fish) until the skin is crispy, about 4 to 5 minutes. Reduce the heat, turn the salmon, and continue to cook for another 3 to 4 minutes. 2. Meanwhile, heat the remaining 1 tablespoon of oil in another sauté pan over medium heat. Add the garlic, shallots, and leek, then sauté for 3 to 5 minutes until the leak begins to soften.
3. Add the cannellini beans and the wine and bring to a gentle simmer. Add the butter and season to taste with salt and pepper.
Recipe courtesy of Celebrity Chef and Author G. Garvin. |
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