Bean Salad with Fresh Salmon and Dill

1. 1

   Place the beans in a large pot.

2. 2

   Add 2 quarts of water and the onion, carrot, garlic, bay leaves and the reserved fennel stalks and core.

3. 3

   Bring to a boil, reduce the heat to very low, cover and simmer until the beans are tender, about 1 hour.

4. 4

   Season the beans with salt and pepper during the last 10 minutes of cooking.

5. 5

   Drain the beans and discard all the cooked vegetables.

6. 6

   Coarsely chop the fennel fronds.

7. 7

   Transfer the beans to a large serving platter and, while still warm, add the dill, diced fennel bulb, fennel fronds and all but 1 tablespoon of the olive oil.

8. 8

   Season with salt and pepper and toss gently to combine.

9. 9

   In a medium nonstick skillet, heat the remaining 1 tablespoon of olive oil.

10. 10

    Season the salmon on both sides with salt and pepper, add the fish to the skillet and cook over moderate heat on 1 side until brown and crusty, about 3 minutes.

11. 11

    Gently flip the salmon and cook on the other side until just cooked through, about 4 minutes.

12. 12

    Transfer the salmon to a plate to cool slightly.

13. 13

    Break the salmon into large flakes and toss gently with the beans.

14. 14

    Serve the salad warm or at room temperature.

* Per serving · 4 servings · Values may vary.