Sunday, August 1, 2010

Seared Salmon With White Beans & Spinach Topped With Olive-Lemon Relish

Last week I received 4 cookbooks in the mail and then went away for the weekend. So this weekend I had to put the first one to the test. This week's book is Stir Mixing It Up In the Italian Tradition by Barbra Lynch. Since Annette wanted salmon for dinner I had to select from 3 recipes. Two of the three recipes called for ingredients that I did not have on hand. I had to make a few changes to put my own spin on this recipe because I thought it was kind of bland and there was a lot of fat where none was needed. Also Annette is not a big olive fan so I adjusted the Olive-Lemon Relish so the olives flavor wasn't so strong.

Seared Salmon With White Beans & Spinach Topped With Olive-Lemon Salad

White Bean and Spinach
1/4 cup chicken/vegetable broth (the original recipe called for 1/4 cup olive oil)
8 oz fresh spinach, tough stems removed cleaned and dried (I used frozen)
1 15 oz can white beans, rinsed and drained
1 clove of garlic, thinly sliced
1/8 tsp crushed red pepper, add more if you like heat

2 tbs olive oil or Canola oil

Olive-Lemon Relish
1/4 cup Picholine olives, pitted and chopped (I only had Kalamata so I used those)
1/2 Lemon juiced, cut the other 1/2 into segments and finely dice
1/2 Lemon peeled and pith removed fruit cut into small pieces the size of the olive pieces
1 tbs parsley, finely chopped, original called for 2 tbs
1 small shallot, finely chopped
1 tsp honey, more if needed original called for 1/2 tsp
splash of white wine vinegar, original called for 1/2 tsp
1/4 tsp kosher salt, I left this out brined olives took care of the salt
fresh ground pepper to taste

White Bean & Spinach
In a frying pan, over medium heat, add 1/2 the broth, the pepper and the garlic, bring to a simmer. Toss in the spinach and cook until it cooks down (if all of the spinach doesn't fit cook 1/2 then add the rest once the first batch cooks down). After the spinach is cooked down add the beans and the rest of the broth. Cook until the beans are heated though. This will be the the base the salmon sits on.

In a frying pan , over medium high heat, add the oil. When the oil is hot add the salmon and cook until the salmon is golden, then flip over and cook until the second side takes on some color. Sit on the spinach and beans.

Olive-Lemon Relish
Mix all of the ingredients together in a bowl. Taste and add pepper, honey, vinegar or whatever is needed to make this taste how you like it. Spoon over the top of the salmon.


  1. I love all the nutritious ingredients in your dish! This is a dream come true recipe for a healthy eater like me, who doesn't like to sacrifice flavor. Thanks so much for sharing :)

  2. wow this looks fab great recipe I write for an Alaskan seafood company could I feature it and link back to you?


    rebeccasubbiah at yahoo dot com

  3. This is the salmon, never thought to do this with salmon, what a fabulous idea...will diffinitely try this soon, we love salmon and never got past making salmon asian style or sweetened some way, this is awesome!~

  4. Almost perfect...this is a brilliant idea of ding salmon! healthy and delish!

  5. nice relish, like the sound of it and of the beans, was it cooked the same with the oil & fresh spinach?

  6. Drick, I did not use fresh spinach, I thought I had some but apparently the spinach fairy stole it. I dropped the oil from from the spinach and added the broth. That way I cut the calories and could use 2 tbs for the salmon to make sure it crisped up.

    Claudia, Jhonny thanks!

    Rebecca, go ahead and use it.

  7. Looks delicious, and healthy. Nothing like crispy salmon...