Pan-Seared Salmon with Braised Beans and Greens
By Jessica RudolphPublished on August 23, 2022
Time
40 minutes
Yield
Serves 4
Ingredients
4 tablespoons unsalted butter, divided4 garlic cloves, sliced thin1½ teaspoons chopped fresh thyme, divided1¼ teaspoons table salt, divided¼ teaspoon red pepper flakes 2 (15-ounce) cans pinto beans, undrained12 ounces Swiss chard, stemmed and cut into 1-inch pieces1 teaspoon grated lemon zest plus 2 teaspoons juice½ cup panko bread crumbs 4 (6- to 8-ounce) skin-on salmon fillets, 1 to 1½ inches thick
Before You Begin
Serve with lemon wedges.
Instructions
- Melt 3 tablespoons butter in large saucepan over medium-high heat. Add garlic, 1 teaspoon thyme, ¼ teaspoon salt, and pepper flakes and cook until fragrant, about 1 minute. Add beans and their liquid and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until liquid is thickened and creamy, about 15 minutes. Stir in chard and cook until tender, about 5 minutes. Stir in lemon juice.
- Meanwhile, melt remaining 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add panko, lemon zest, ¼ teaspoon salt, and remaining ½ teaspoon thyme and cook, stirring frequently, until golden brown, about 2 minutes; transfer to bowl and set aside. Wipe skillet clean with paper towels.
- Sprinkle salmon with remaining ¾ teaspoon salt. Arrange salmon skin side down in now-empty skillet and cook over medium-high heat until fat is rendered and skin is crispy, about 7 minutes. Flip salmon and continue to cook until center is still translucent when checked with tip of paring knife and registers 125 degrees, about 7 minutes longer. Serve salmon over bean mixture, sprinkling panko mixture over top.
Time
40 minutesYield
Serves 4Ingredients
4 tablespoons unsalted butter, divided
4 garlic cloves, sliced thin
1½ teaspoons chopped fresh thyme, divided
1¼ teaspoons table salt, divided
¼ teaspoon red pepper flakes
2 (15-ounce) cans pinto beans, undrained
12 ounces Swiss chard, stemmed and cut into 1-inch pieces
1 teaspoon grated lemon zest plus 2 teaspoons juice
½ cup panko bread crumbs
4 (6- to 8-ounce) skin-on salmon fillets, 1 to 1½ inches thick
Ingredients
4 tablespoons unsalted butter, divided
4 garlic cloves, sliced thin
1½ teaspoons chopped fresh thyme, divided
1¼ teaspoons table salt, divided
¼ teaspoon red pepper flakes
2 (15-ounce) cans pinto beans, undrained
12 ounces Swiss chard, stemmed and cut into 1-inch pieces
1 teaspoon grated lemon zest plus 2 teaspoons juice
½ cup panko bread crumbs
4 (6- to 8-ounce) skin-on salmon fillets, 1 to 1½ inches thick
Ingredients
4 tablespoons unsalted butter, divided
4 garlic cloves, sliced thin
1½ teaspoons chopped fresh thyme, divided
1¼ teaspoons table salt, divided
¼ teaspoon red pepper flakes
2 (15-ounce) cans pinto beans, undrained
12 ounces Swiss chard, stemmed and cut into 1-inch pieces
1 teaspoon grated lemon zest plus 2 teaspoons juice
½ cup panko bread crumbs
4 (6- to 8-ounce) skin-on salmon fillets, 1 to 1½ inches thick
Why This Recipe Works
Cooking canned pinto beans in their starchy canning liquid gave them a rich and creamy consistency.
Before You Begin
Serve with lemon wedges.
Instructions
- Melt 3 tablespoons butter in large saucepan over medium-high heat. Add garlic, 1 teaspoon thyme, ¼ teaspoon salt, and pepper flakes and cook until fragrant, about 1 minute. Add beans and their liquid and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until liquid is thickened and creamy, about 15 minutes. Stir in chard and cook until tender, about 5 minutes. Stir in lemon juice.
- Meanwhile, melt remaining 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add panko, lemon zest, ¼ teaspoon salt, and remaining ½ teaspoon thyme and cook, stirring frequently, until golden brown, about 2 minutes; transfer to bowl and set aside. Wipe skillet clean with paper towels.
- Sprinkle salmon with remaining ¾ teaspoon salt. Arrange salmon skin side down in now-empty skillet and cook over medium-high heat until fat is rendered and skin is crispy, about 7 minutes. Flip salmon and continue to cook until center is still translucent when checked with tip of paring knife and registers 125 degrees, about 7 minutes longer. Serve salmon over bean mixture, sprinkling panko mixture over top.
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