Enjoy a beautiful, lean piece of wild caught salmon over a savory and flavorful bean stew made with onions, carrots, celery, garlic and herbes de Provence.
1tbspfresh herbs, for garnishfresh basil, Italian parsley, or choice herb
Instructions
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.
Notes
*I used a lean fish for this recipe, which required less cooking. If using a more fatty salmon fillet than the one featured in this recipe, cook fish longer to your liking. You can also pan-sear your fish instead of grilling. To do this, heat an additional tablespoon of oil in a non-stick pan over medium-high heat. Add your salt-and-pepper-seasoned fish to the pan, flesh side down, and cook for three minutes. Carefully flip the fish, skin side down, and cook for an additional 3-4 more minutes depending on the fattiness of the fish and size of the fillet.Please note that Open Nature fish products are frozen and should be thawed in the fridge for 6-8 hours before cooking.