Seafood
Seared Salmon with Warm Tomato & White Bean Vinaigrette
Ingredients
- 4 salmon fillets (3-4 oz each)
- 2 cups multicolored cherry tomatoes, halved
- 2 cups cannellini beans, drained and rinsed
- 1 large shallot, finely diced
- 2 garlic cloves, grated
- 2–3 tbsp avocado oil (for cooking)
- 1–2 tbsp extra-virgin olive oil (for finishing)
- 2 tbsp white wine or sherry vinegar
- Zest of 1 lemon
- Fresh basil or parsley, torn
- Flaky salt and freshly ground black pepper
- Garnish
- 4 oz feta cheese, lightly crumbled
- ¼ cup pistachios, finely chopped
Directions
- 1
Pat the salmon dry and season with flaky salt and black pepper. Heat a large sauté pan over medium heat and add avocado oil. Place the salmon skin-side down and cook for 4 to 5 minutes, then turn and cook for another 1 to 2 minutes, until the fish is just cooked through and still tender in the center. Transfer to a plate and set aside.
- 2
In the same pan, add a touch more avocado oil if needed, then add the shallot and garlic and cook for 30 to 45 seconds, just until fragrant. Add the cherry tomatoes and cannellini beans and cook 1-2 minutes, allowing the tomatoes to blister slightly while maintaining their shape and the beans to warm through.
- 3
Remove the pan from the heat and stir in the vinegar, lemon zest, fresh herbs, and a light drizzle of olive oil. Gently toss to create a glossy, lightly dressed vinaigrette.
- 4
To serve, spoon the warm tomato and bean mixture onto plates or into shallow bowls and place the salmon on top. Finish with crumbled feta, chopped pistachios, additional herbs, and a light drizzle of olive oil.
Watch Henry make it
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