Spanish salmon and white beans
Spain on a Fork · ♥ 1.3K likes · 30.8K views · 7 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole salmon fillets
Heat a large fry pan over medium-high heat. Pat the salmon fillets dry on paper towels.
- sea salt
- freshly cracked black pepper
Season the salmon with sea salt and freshly cracked black pepper on one side only, then cut each fillet into two evenly sized pieces.
- 30 ml extra virgin olive oil
Add the extra virgin olive oil to the hot pan and immediately add the salmon in a single layer, seasoned side down.
- 1 whole onion
- 4 cloves garlic
- 1 whole carrot
- 1 whole green bell pepper
Lower to a medium heat and add the chopped onion, garlic, carrot and green bell pepper. Mix to coat in the olive oil and the rendered fat from the salmon and stir continuously 3 to 4 minutes until lightly sauteed.
- 2½ g sweet smoked Spanish paprika
- 0.17 g saffron threads
Add the sweet smoked Spanish paprika and the saffron threads and mix through.
- 2 whole tomatoes
Add the finely grated tomatoes, season with sea salt and freshly cracked black pepper, mix and simmer a couple of minutes without stirring.
- sea salt
- freshly cracked black pepper
- 2 can cans of white beans
Drain the white beans in a colander and rinse under cold running water.
After 3 to 4 minutes, when the grated tomato has thickened, add the drained white beans, the vegetable broth and the bay leaf.
Put the lid on, lower to a low-medium heat and simmer about 10 minutes to develop the flavors.
Finishing the salmon in the beans
Remove the lid, return the salmon pieces in a single layer, replace the lid and simmer another 2 to 3 minutes until the salmon is cooked through.
- fresh parsley
Remove from the heat and sprinkle with fresh parsley, or plate the beans and top each with a piece of salmon.