Fish & Seafood
Barbara Lynch’s Seared Salmon with White Beans and Spinach
A delicious recipe for seared salmon with white beans and spinach, topped with olive-lemon relish, from chef Barbara Lynch.
By Amy Traverso|May 18 2017|
Barbara Lynch's Seared Salmon with White Beans and Spinach
Photo Credit: Deborah Jones
Photo Credit : Deborah Jones
Seared Salmon with White Beans and Spinach
Yields: 4 servingsIngredients
- 1/4 cup olive oil, divided
- 1 pound fresh spinach, tough stems removed, leaves washed and dried
- 1 1/2 cups cooked white beans or a 15-ounce can of white beans, rinsed and drained
- Kosher salt and freshly ground black pepper
- 2 tablespoons grapeseed or canola oil
- 4 salmon filets, 5 to 6 ounces each, preferably skin-on
- Olive-Lemon Relish (recipe follows)
- Sea salt or fleur de sel to finish
Instructions
Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add a large handful of the spinach and toss gently. As it wilts and makes room in the pan, add more spinach. When all of the spinach is wilted, pour off any liquid in the pan, then press on the spinach with the back of a large spoon to release any more liquid and discard that liquid as well. If it is still wet, drain on paper towels and return to the pan. Add the cooked beans and the remaining 2 tablespoons olive oil and gently heat all together. Season to taste with salt and pepper. To cook the salmon, heat the grapeseed or canola oil over medium-high heat in a large skillet. When the pan is hot, add the filets, skin-side down. Cook without moving them until the skin is browned and crisp, 3 to 5 minutes. (Be patient: If you try to lift the salmon too soon, the skin will stick to the pan.) With a spatula, carefully flip the fish over and cook for another 3 to 5 minutes, depending on how you like your salmon cooked. Season with salt and pepper. To serve, divide the beans and spinach among four plates. Place the seared salmon on top, skin side up. Top the salmon with a little of the relish, if using, and dot some around the plate. Finish with a pinch of sea salt or fleur de sel.Olive-Lemon Relish
Use this relish on salmon, roasted chicken, grilled eggplant, or lamb. Yields: About 1 cupIngredients
- 1/2 cup pitted, chopped green, brine-cured olives, such as Picholine
- 1 lemon, preferably Meyer, peel removed and segments cut out and chopped, juice squeezed and reserved
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh parsley
- 1 small shallot, finely chopped
- 1/2 teaspoon honey, plus more to taste if using a regular lemon
- 1/2 teaspoon white wine vinegar, preferably Chardonnay
- 1/4 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
Instructions
In a medium bowl, gently toss all the ingredients, including the reserved juice, together. Taste and add more honey, salt, and pepper, if needed.
