Crispy Herb-Crusted Salmon on Creamy Cannellini Bean Puree

Crispy Salmon on Cannellini Bean Cream

Category: Main Course
Serves: 4

Ingredients

Instructions

1. Prepare the Salmon
   Begin by deboning the salmon fillet. Using tweezers, carefully remove any bones along the spine. Afterward, check the flesh thoroughly to ensure no bones remain. Next, butterfly the fillet by slicing it into four thick slices (about three fingers wide). If the salmon still has skin, you can perform this cut with the skin intact. Set the salmon pieces aside on a plate.

2. Prepare the Herb Crust
   Finely chop a handful of parsley and 2 sprigs of thyme. In a shallow dish, combine the chopped herbs with crushed pistachios, breadcrumbs, salt, and pepper to taste. This will form the crust for the salmon.

3. Egg Wash
   In a bowl, separate the egg white from the yolk and lightly whisk the egg white until it is slightly frothy. Brush the egg white evenly over the surface of each salmon slice. Then, coat the salmon pieces in the breadcrumb and herb mixture, making sure they are fully covered on both sides.

4. Make the Cannellini Bean Cream
   In a large pot, heat a drizzle of extra virgin olive oil and add a peeled garlic clove along with the sage leaves. Sauté briefly before adding a couple of ladles of vegetable broth. Season with salt and pepper to taste and bring the mixture to a simmer. Add the cannellini beans and cook for a few minutes until the beans are soft and the liquid reduces, resulting in a creamy texture. Once cooked, remove from heat and blend the mixture using an immersion blender until smooth and velvety.

5. Cook the Salmon
   Heat a grill or a large frying pan over medium-high heat. This step is crucial, as the salmon cooks quickly and needs high heat to achieve the desired crispy crust while keeping the inside tender and moist. Alternatively, you can cook the salmon in a skillet with a drizzle of oil, making sure to avoid overcooking it. Sear the salmon on both sides for about 2-3 minutes per side until the outside is golden and crispy, while the inside remains juicy and soft.

6. Plate the Dish
   On each serving plate, spoon a generous portion of the creamy cannellini bean mixture to form a bed for the salmon. Place one of the salmon fillets on top of the cream. Garnish with a sprig of dill, a sprinkle of thyme, and a light drizzle of extra virgin olive oil to enhance the flavors.

7. Serve and Enjoy
   Serve your crispy salmon on a bed of creamy cannellini beans immediately while it’s still hot. This dish offers a delightful contrast of textures – the crispy, herb-encrusted salmon pairs beautifully with the velvety, savory bean cream. Enjoy the rich flavors and the perfect balance of freshness from the herbs and spices.

Chef’s Tips

• Ensure that your pan or grill is preheated well to get the salmon crust nice and crispy.
• If you prefer, you can use other nuts like almonds or hazelnuts in place of pistachios for a different flavor profile.
• For a lighter version of the dish, you can reduce the amount of olive oil used in both the salmon crust and the cream.

Nutritional Information (per serving):

• Calories: ~480
• Protein: 35g
• Fat: 30g
• Carbs: 22g
• Fiber: 7g
• Sodium: 200mg

This recipe is a perfect balance of rich flavors and healthy ingredients, providing a satisfying meal that’s both indulgent and nourishing. Enjoy!