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Ingredients
Salmon with Beans and Tomatoes
- Ingredients
- 400 grams white Beans (canned)
- 6 Tomatoes
- 1 ½ Fennel bulb
- 1 garlic clove
- olive oil
- 125 milliliters dry white wine
- salt
- freshly ground peppers
- 4 Salmon (ready to cook, skinless, each about 150 grams)
- 2 Tbsps lemon juice
- 2 Tbsps butter
- 1 ½ tsps wild fennel seeds
- Dill (for garnishing)
- 1 organic lemon (cut into wedges)
Rinse beans in a colander and drain well. Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, cut into small cubes. Rinse and trim fennel, quarter and remove hard stalk, cut into thin strips.
Peel and finely chop garlic. Heat 2 tablespoons of oil in a pan and saute garlic briefly. Add fennel and saute, stirring. Add beans and tomatoes and saute briefly. Deglaze pan with wine, season with salt and pepper and simmer for about 5 minutes on medium heat.
Rinse fish, pat dry, season with salt and pepper, drizzle with lemon juice and lightly coat with flour. Heat 2 tablespoons of oil and butter in a pan and cook salmon until golden brown on both sides. Season with fennel seeds and reduce heat, saute briefly.
Season vegetables to taste and arrange on plates, top with fish and garnish with dill and lemon wedges. Serve.