This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.
This post features my recipe for grilled wild salmon with bean stew. The wild caught fish requires only a little salt and pepper for seasoning. It’s served best grilled or pan-roasted for a totally gluten free and tasty experience.
My family loves fish and it’s always fun to have the opportunity to try a new brand of fish and/or recipe.
Here’s what you need to know.
Open Nature products contain 100 percent natural ingredients with no artificial anything. All Open Nature products are free from 110 off-limit ingredients including antibiotics, MSG, nitrates, and preservatives. They contain only clean ingredients that are sustainably sourced.
Today I want to talk a bit about the Open Nature Wild Caught Sockeye Salmon Fillets I bought, as well as share a grilled wild salmon with bean stew recipe.
About Wild Caught Salmon
I chose the Wild Caught Sockeye Salmon Fillets to create a recipe for you today. My son loves salmon, and he’s always up for trying whatever I cook, especially when salmon is on the menu.
I learned that Open Nature fish is sourced in accordance with Safeway’s Responsible Seafood Policy. It means the fish is either certified or rated by leading third-party sources that have high standards for environmental and social responsibility, traceability, and food safety.
I couldn’t help but notice the bright red-orange hue of the salmon; it was a much more vibrant color than the light pink salmon I’ve purchased in the past.
As I learned more about the fish, I learned that it’s much more lean than typical salmon, and it should be cooked only for a few minutes, to a medium-rare, to avoid drying it out.
I had my mind set on grilling the fish, so I was careful to cook it for a few minutes on each side and no longer. The fish would taste delicious pan-seared with a little oil and salt and pepper too, which is how I plan to make it next time.
Making a Bean Stew
Before I grilled the salmon, I decided to make a fun bean stew to go along with it. I had stocked up on beans when everyone was panic-buying, so I’m always on the lookout for fun ways to use up my supply.
I decided a good way to do that would be to make a savory bean stew to go along with my grilled fish.
To make a savory bean stew, first sauté chopped onion, carrots, celery, garlic, and herbes de Provence in a pan with a little oil until soft. Then add a can of navy or Great Northern beans (soft, white beans), gluten-free chicken broth, tomato paste, and salt and pepper to taste.
Let all the goodies simmer until the liquid cooks off and you have a wonderful stew left.
Grilling Wild Salmon
Once I completed the flavorful bean stew, I added salt and pepper to the top of my fish and brushed it with a little oil (optional). I then grilled it for a couple of minutes on each side until it was cooked perfectly medium-rare.
Don’t forget that wild salmon is much leaner than most salmon. Be careful not to overcook it and dry it out.
I then served the fish over the bean stew, squeezed fresh lemon juice on top, and added some fresh basil from my garden. (You can use Italian parsley instead if you have it.)
How’d It Taste?
This was quite a meal and my son and I enjoyed my creation one afternoon during summer break. He is my taste-tester and a salmon connoisseur.
I’m happy to report that my son loved the fish and bean stew, as did I. We both noted a few things about the wild salmon that I wanted to share:
- The fish was definitely leaner and not greasy or fatty at all. I’m glad I only cooked it to a medium-rare. I have been known to overcook fish in the past, but this wild caught fish needed less cooking time than the average salmon fillet.
- The fish has more distinct fish flavor. If you like a sharp fish flavor, you’ll love this salmon.
- The fish was one of the most visually appealing fishes we’ve enjoyed. Even cooked, it still shown a bright red hue.
We enjoyed the bean stew as well and thought it to be a light and flavorful accompaniment to grilled salmon.
Where to Buy
I shopped at Safeway, but you can also find Open Nature products at the Albertsons Companies family of stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Vons, Randalls, Shaw’s Supermarket, Star Market, Tom Thumb and Vons.
Visit the store finder to find local a grocery location near you. Safeway also offers Grocery Delivery and Drive Up & Go™ for convenient ways to shop.
Grilled Wild Salmon Over Bean Stew
- 2 tbsp avocado oil or vegetable oil of choice
- 3/4 cup yellow onion chopped
- 1/3 cup carrot peeled and chopped (1/3 cup equivalent to 1 carrot)
- 1/3 cup celery peeled and chopped (1/3 cup equivalent to 1 stalk of celery)
- 1 tbsp garlic chopped (equivalent to 2-3 garlic cloves)
- 1/2 tbsp herbes de Provence
- 15 ounce can of navy, cannellini or Great Northern beans drained and rinsed
- 1.5 cups gluten-free chicken broth
- 1 tbsp tomato paste
- 2 (6 ounces) Open Nature® wild caught sockeye salmon fillets
- Salt and pepper to taste
- 2 lemon wedges
- 1 tbsp fresh herbs, for garnish fresh basil, Italian parsley, or choice herb
- Heat 2 tbsps. of oil in a pan over medium-high heat. Add onion, carrot, celery, garlic, herbes de Provence and a pinch of salt. Cook for about 10 minutes, stirring occasionally until mixture is soft.
- Add beans, chicken broth, tomato paste and a few grinds of fresh ground pepper. Bring mixture to a boil, then lower heat to simmer. Cook for 10-15 minutes until most of the liquid evaporates. Keep mixture warm until ready to serve.
- Preheat your grill to 450º or a medium-high heat. Add salt and pepper to your salmon fillets, and brush with a little oil (optional). Add fillets to cook on grill flesh side down. Cook for 4-5 minutes before flipping to other side to cook for another 2-4 minutes. Do not overcook the fish. The fish is done at medium-rare.*
- Add cooked salmon fillets atop the bean stew, squeeze lemon juice on top of each fillet, and garnish with fresh herbs.