Crispy Salmon on Cannellini Cream

Crispy Salmon on Cannellini Cream is a dish that combines the sweetness of beans with the succulence of salmon, offering a great contrast in textures between the soft cream and the fish’s crispy skin. Here’s how to make it.

Ingredients

• 4 salmon fillets (with skin, about 150g each)
• 400g of cannellini beans (already cooked and drained if canned)
• 1 clove of garlic
• Extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh chives for garnish (optional)
• As much vegetable broth as needed
• Chili powder (optional)

Preparation

1. Begin by heating some extra virgin olive oil in a pan. Add the crushed garlic clove and let it turn golden, then add the cannellini beans. Cook for about 5 minutes, stirring occasionally.
2. Remove the garlic and transfer the beans to a blender. Add some vegetable broth to get the desired consistency while blending, then season with lemon juice, salt, and pepper. To give a more decisive touch, you can add a pinch of chili powder.
3. Meanwhile, dry the salmon fillets well with paper towels and season them with salt and pepper on both sides.
4. Heat a drizzle of oil in a non-stick pan over medium-high heat and when hot, place the salmon fillets in the pan skin-side down. Cook without moving them for a few minutes, until the skin becomes crispy.
5. Lower the heat, turn the fillets over, and cook for another 2-3 minutes, or until the desired doneness is reached. The cooking time can vary depending on the thickness of the fillet.
6. Serve the warm salmon on a bed of cannellini cream. Garnish with freshly chopped chives to add color and flavor.

Did you know?

Salmon is a very versatile fish in the kitchen, appreciated for its rich taste and nutritional benefits, including Omega-3 fatty acids. Paired with the simplicity of cannellini beans, it creates a balanced and nutritious dish that combines high-quality proteins and fibers.