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Salmon with Beans

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Ingredients

Warning0 allergens identified

Salmon with Beans

1 shallot

1 clove garlic

1 tsp olive oil

1 tsp vegetable stock powder

1 can chopped tomatoes

⅓ cup water

1 can cannellini or white beans(drained)

9 ounces salmon fillet

1 tsp canola oil

salt and pepper(to taste)

¼ tsp paprika(smoked or hot)

¼ tsp chili powder

juice of ½ lemon

2 teaspoons Parmesan cheese(freshly grated)

1 sprig fresh basil

Instructions

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Instructions

Peel the shallot and garlic and dice both finely. Heat olive oil in a pan and sauté the diced shallot and garlic over medium heat until translucent.

Once the shallots are translucent, crumble the stock cube over the pan and sauté briefly. Deglaze the pan with diced tomatoes and water. Add the beans and simmer over medium-high heat for about 10 (or up to 15 minutes) until the sauce has thickened slightly.

Meanwhile, preheat the air fryer to 185°C (365°F). Rinse the salmon fillets under cold water, pat dry gently with paper towels, and cut into approximately 3 to 4 cm (1 to 1.5 inch) cubes. Place the salmon pieces in a bowl and marinate with oil, a little salt and pepper, paprika, and chili powder. Then, place the salmon (skin-side down) in the air fryer basket and cook at 185°C (365°F) for 5 minutes until medium-well.

Alternative preparation in the oven: Place salmon cubes on a baking tray lined with aluminum foil (which has been rubbed with a little oil) and bake in a preheated oven at 200°C for 8 to 10 minutes.

Alternative preparation on the stovetop: Fry salmon cubes in a pan over medium heat for about 5 minutes, turning frequently.

Before serving, season the bean stir-fry with the juice of half a lemon, salt, and pepper. Stir in the Parmesan and basil. Divide the bean stir-fry between two plates, top with salmon cubes, and serve with some fresh bread, if desired.

Nutrition

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Tips & Tricks (5)

Skin-Side Searing Technique 🐟
Start cooking salmon skin-side up in a cold pan with canola oil, then increase heat to medium-high to render the skin until crispy before flipping—this locks in moisture and creates textural contrast.
Build Flavor with Aromatics 🧅
Slice shallots thinly and cook them slowly in olive oil until caramelized before adding garlic; this creates a deeper, sweeter base that elevates the entire bean braise.
Emulsify for Creaminess ✨
Reserve some starchy bean cooking liquid and whisk it into the tomato base at the end to create a silky, natural sauce without heavy cream—this is the Italian way.
Lemon Zest Before Juice 🍋
Add fresh lemon zest to the beans while simmering and save the juice for finishing; this distributes citrus throughout the dish while the squeeze at the end brightens everything at once.
Prevent Salmon Overcooking 🌡️
Remove salmon from heat when it still appears slightly translucent in the center (around 120-125°F internal temp); carryover cooking will bring it to perfect doneness while it rests on the warm beans.