Thyme-Scented Salmon With Tuscan White Bean Salad

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Chef Stephen Lewandowski of Tribeca Grill uses fresh herbs in this best-selling dish. At the restaurant, he serves it over arugula dressed with salt, pepper, and lemon juice.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped shallots
• 1/3 cup finely chopped celery
• 2 garlic cloves, minced
• 3 tablespoons lemon juice
• 2 teaspoons chopped fresh mint
• 2 teaspoons chopped fresh parsley
• 2 teaspoons chopped fresh basil
• 2 tablespoons water
• 1 (15-ounce) can cannellini beans or other white beans, drained
• 2 teaspoons chopped fresh thyme
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 4 (6-ounce) salmon fillets (about 1-inch thick)
• 3 tablespoons lemon juice

Directions

1. Preheat oven to 375°.
2. To prepare bean salad, heat oil in a medium nonstick skillet; add carrot, shallots, celery, and garlic .
3. Cook 4 minutes or until tender; add 3 tablespoons juice, mint, and next 4 ingredients.
4. Cook bean mixture 2 minutes or until thoroughly heated, stirring constantly.
5. Remove from heat; cover.
6. To prepare salmon, combine thyme, 1 teaspoon parsley, salt, and pepper in a small bowl; sprinkle evenly over fish.
7. Place fish on a baking sheet or broiler pan lined with aluminum foil.
8. Bake at 375° for 14 minutes or until fish flakes easily when tested with a fork.
9. Remove from oven; sprinkle evenly with 3 tablespoons juice.
10. Serve with bean salad.

Yield: 4 servings (serving size: 1 salmon fillet and 1/2 cup bean salad)