Pan-Seared Crispy Salmon

Name: Pan-Seared Crispy Salmon
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

8 ingredients

3 steps

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

Directions

1

Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a saute 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 saute pan over medium heat. Add the garlic, shallots, and leek; saute 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.