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Poached Salmon with White Bean and Radish Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 20 min
  • $$$$
Gatheredtable
adapted from Sunset Magazine

Ingredients

  • 1 teaspoon fennel seeds
  • 1 pound salmon filets
  • 2 cups chicken broth
  • 1/2 cup dry white wine
  • 2 teaspoons lemon juice
  • 1 rosemary sprig plus 1 teaspoon chopped fresh rosemary leaves
  • 1 bay leaf
  • 3 cups spinach
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 8 small radishes, very thinly sliced
  • 5 tablespoons extra virgin olive oil, divided
  • 5 teaspoons white vinegar
  • 1 teaspoon minced garlic
  • sea salt and pepper to taste

Directions

Prep: 1. Chop rosemary, slice radishes and juice lemons. 2. Drain and rinse beans. Make: 1. Heat a dry (no oil) non-stick skillet over medium-high heat. Add fennel seeds and toast until fragrant. 2. Arrange salmon over toasted fennel and add broth, white wine, lemon juice, rosemary sprig, and bay leaf. 3. Bring to a simmer, then cover and cook (without flipping) until salmon is cooked through, 3-5 minutes. 4. Meanwhile, toss spinach, beans, radishes, 1/4 cup oil, the vinegar, garlic, chopped rosemary, and salt and pepper to taste. 5. Divide salad among 4 shallow bowls. Top with salmon, 1/2 cup of the pan sauces, and a drizzle of olive oil.

Notes

A simple yet elegant dish that is truly out of this world! Check out our tips for buying and cooking fish here - http://blog.gatheredtable.com/2015/06/21/a-beginners-guide-to-how-to-buy-and-cook-fish/ Looking for a good substitute? Many fish types are extremely versatile, check out our recommended substitutions here - http://blog.gatheredtable.com/2015/06/21/recipe-hacking-how-to-substitute-different-types-of-fish/

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