Bean Salad with Fresh Salmon and Dill Recipe

Name: Bean Salad with Fresh Salmon and Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried cannellini beans (10 ounces), soaked overnight and drained; 1 samll onion, halved; 1 carrot, halved; 4 garlic cloves, lightly smashed; 2 bay leaves; 1 medium fennel bulb, finely diced, stalks, core and fronds reserved; Salt and freshly ground pepper; 1 tablespoon chopped fresh dill; 1/2 cup good fruity olive oil; Two 8-ounce skinless salmon fillets

Servings: persons

1 1/2 cups dried cannellini beans (10 ounces), soaked overnight and drained
1 samll onion, halved
1 carrot, halved
4 garlic cloves, lightly smashed
2 bay leaves
1 medium fennel bulb, finely diced, stalks, core and fronds reserved
Salt and freshly ground pepper
1 tablespoon chopped fresh dill
1/2 cup good fruity olive oil
Two 8-ounce skinless salmon fillets

1
Place the beans in a large pot.
2
Add 2 quarts of water and the onion, carrot, garlic, bay leaves and the reserved fennel stalks and core.
3
Bring to a boil, reduce the heat to very low, cover and simmer until the beans are tender, about 1 hour.
4
Season the beans with salt and pepper during the last 10 minutes of cooking.
5
Drain the beans and discard all the cooked vegetables.
6
Coarsely chop the fennel fronds.
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
Season with salt and pepper and toss gently to combine.
9
In a medium nonstick skillet, heat the remaining 1 tablespoon of olive oil.
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
Gently flip the salmon and cook on the other side until just cooked through, about 4 minutes.
12
Transfer the salmon to a plate to cool slightly.
13
Break the salmon into large flakes and toss gently with the beans.
14
Serve the salad warm or at room temperature.

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups dried cannellini beans (10 ounces), soaked overnight and drained, 1 samll onion, halved, 1 carrot, halved, 4 garlic cloves, lightly smashed, and more.

Yes, Bean Salad with Fresh Salmon and Dill falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bean Salad with Fresh Salmon and Dill

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