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Pan-Seared Crispy Salmon

Yield
Recipe courtesy of Chef G. Garvin

Ingredients

  • 4 6- ounce salmon fliets, with skin
  • 3 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 2 tablespoons diced shallot
  • 1 large leek, white part only, washed well and diced
  • 1.5 cups shelled fresh cannellini beans, cooked
  • 2 cups white wine
  • 1 teaspoon unsalted butter

How to Make It

  1. Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a sauté pan. Place the salmon, skin-side down, in the pan and cook (without moving the fish) until the skin is crispy, about 4 to 5 minutes. Reduce the heat, turn the salmon, and continue to cook for another 3 to 4 minutes.

  2. Meanwhile, heat the remaining tablespoon oil in another sauté pan over medium heat. Add the garlic, shallots, and leek; sauté for 3 to 5 minutes until the leak begins to soften.

  3. Add the cannellini beans and the wine; bring to a gentle simmer. Add the butter. Season to taste with salt and pepper.

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