Mr. ELEB asked for "something light" for dinner the other night. We're both doing pretty good with our diet and exercise plan after the excesses of the recent trip and this meal, adapted from a Mark Bittman recipe, hit the spot.
Mark's original recipe (from "The Food Matters Cookbook") called for salmon served over a gratin of white beans and zucchini seasoned with salt and pepper, lemon and dill. I'm looking for ways to use my seasonings I bought on the trip and thought the azwain might work well. It really complemented the beans nicely. The flavors are sort of a mix between thyme and caraway. If interested, here is a bit more about Azwain.
The left over pureed roasted red peppers I made last week were in the freezer and I used them in place of the zucchini in Mark's recipe. Wow, the flavors and textures of the beans and the peppers together are REALLY good.
A brief comment about my lemons-they're green, it's not my poor photography skills! The insides are yellow and the flavor is very tart but the outsides never get yellow. Go figure.
The salmon serving/portion is modest, two ounces per serving, a side dish to the beans if you will. If you think that isn't enough for your appetite increase the amount, but honestly I don't think you need to.
Yield: 4 servings
Time: 25 minutes
2 cans cannellini beans (15 oz each), drained and rinsed
1 ½ tsp azwain seed (or dried thyme), divided
2 TBSP olive oil, divided
8 oz wild Atlantic salmon, sliced thinly
Lemon slices and chopped dill for serving
- Preheat oven to 400 degrees.
- Add 1 TBSP olive oil to a casserole dish and swirl to coat.
- Add beans and peppers to casserole dish and stir in 1 tsp azwain.
- Cook in oven for 12 minutes.
- Carefully remove dish; turn broiler on.
- Place sliced salmon over beans.
- Drizzle salmon with remaining olive oil and azwain.
- Broil for 4 minutes.
- Serve with chopped dill and lemon wedge.
This recipe will be added to the other salmon recipes I cycle through. Are you getting salmon on the menu at your house once a week? Here are some other recipe ideas for inspiration:
Salmon and peas in parmesan wine sauce
Spice crusted salmon with ginger-cilantro yogurt sauce
Poached eggs over spinach and salmon with roasted red pepper sauce