EFK Kitchen Ready
EFK Tuscan Salmon with White Beans
Crisp-seared salmon served over cannellini beans, blistered cherry tomatoes, spinach, rosemary, and lemon for a simple Tuscan-style dinner without a heavy cream sauce.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Yield
- 4–6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Pat the salmon dry and season with salt and black pepper.
- Heat part of the olive oil in a seasoned de Buyer skillet. Sear salmon skin-side down until crisp, then flip and finish cooking to a safe internal temperature.
- Transfer the salmon to a plate and keep warm.
- In the same skillet or a second skillet, sauté garlic and cherry tomatoes in the remaining olive oil until the tomatoes blister.
- Add cannellini beans and spinach and warm through. Stir in rosemary and finish with lemon.
- Serve the salmon over the warm white-bean mixture.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; de Buyer 12.5-inch or 14-inch carbon-steel skillet, using additional pan capacity if needed; fish spatula; instant-read thermometer; BlueStar range.
Food safety & storage
Cook fin fish to 145°F, or until the flesh is opaque and separates easily with a fork. Refrigerate salmon and bean mixture within 2 hours. Reheat leftovers thoroughly to 165°F.
Leftovers & make-ahead
Salmon is best within 2–3 days; the bean mixture keeps about 3–4 days refrigerated. Reheat gently to avoid drying the fish.
View this recipe on the original EFK website ↗