Crispy Pan-Seared Salmon: Mouthwatering Seafood Delight
Dear foodies,
If you’re as wild about salmon as I am, you’ll love this recipe for pan-fried salmon with cannellini bean purée. This dish is the perfect combination of perfectly cooked fish and some delicious creamy goodness on the side.
Salmon is an incredibly versatile fish that can be prepared in a variety of ways. But there’s something about pan-frying salmon that makes it stand out—crispy skin on the outside, and tender juicy flesh inside. And when paired with a flavorful and velvety bean purée, it becomes a match made in culinary heaven.
This recipe is straightforward, easy to follow, and perfect for all levels of cooking experience. One of my favorite things about this dish is how effortlessly fancy it appears—just imagine serving up crispy skinned salmon fillets on top of the rich creaminess of cannellini beans purée, garnished with fresh thyme and lemon wedges.
In this recipe article, I will walk you through how to make pan-fried salmon with cannellini bean purée from start to finish. I will also share variations, tips for serving and pairing, how to store and reheat leftovers, frequently asked questions, as well as substitutions you can try out. All you need to do is grab your apron and let’s get started!
Why You’ll Love This Recipe
Ladies and Gentlemen, prepare to indulge in a culinary sensation that will leave you craving for more. This Pan-Fried Salmon with Cannellini Bean Purée recipe is a one-way ticket to food heaven that you won’t want to miss out on.
This recipe is perfect for those who love the combination of flavors and admire the ingredients’ vibrancy. The savory taste of pan-seared salmon fillets combined with the lightness of cannellini bean puree creates an unforgettable experience for your taste buds. The mixture of fresh lemon juice, garlic clove, and fresh thyme elevates this dish’s flavors with a zesty twist.
Not only is this recipe heavenly on your palate, but it is also healthy in nutritional value. Salmon fillets offer a rich source of protein and omega-3 fatty acids, both of which are essential nutrients for the body’s optimal function. Cannellini beans, too, are packed with essential vitamins and minerals like iron, magnesium, and zinc.
Imagine biting into crispy-skinned salmon fillets accompanied by creamy white bean puree that gives your palate a balance of textures. What could be better? You can serve this dish to impress guests or as an intimate meal with loved ones.
In conclusion, if you consider yourself a lover of good food that is both healthy and full of flavor, then this Pan-Fried Salmon with Cannellini Bean Purée recipe should be at the top of your list. Trust me; you won’t regret it.
Ingredient List
Let’s Gather Our Ingredients
Before we start to create this mouthwatering recipe, let’s round up all the ingredients we will need. I bolded the important ones, so make sure you have them on hand before starting. Salmon fillets, cannellini beans, garlic cloves, olive oil, fresh thyme, and fresh lemon juice are just a few of these key ingredients that will give this dish its unique flavor profile. You’ll also need some cherry tomatoes for a pop of color and some greens such as watercress or rocket to add some freshness to the dish. Make sure to check your pantry for salt and pepper too. With these items in hand, we are ready to begin our culinary journey.
The Recipe How-To
Preparing the Salmon Fillets
- Step 1: Heat 1 tablespoon of olive oil in a pan over medium-high heat.
- Step 2: Season 4 salmon fillets with salt and pepper, then add them to the pan, skin side down.
- Step 3: Cook for about 3 minutes until it has a crispy skinned appearance.
N.B. – Make sure that the pan is really hot before placing the salmon fillets in it. This helps to get a perfect sear, which provides the salmon with crunchiness.
Make the Cannellini Bean Purée
- Step 1: In a food processor or blender, put 2 x cans of cannellini beans, 2 garlic cloves, 2 teaspoons of fresh thyme, juice from half a lemon and 3 tablespoons of olive oil. Blitz all ingredients together until you have smooth consistency.
N.B. – If you don’t have a food processor, use quality canned mashed potatoes as an alternative.
Pan-Fried Salmon with Cannellini Bean Purée
- Step 1: Once the salmon fillets are crisply skinned, remove them from the pan and set them aside to rest.
N.B. – Resting is essential to allow the juices to release back into the fish, making it juicy and tender.
- Step 2: Meanwhile, in another small pot (medium heat), add a tablespoon of butter. Melt butter till foaming and caramelizes. Add some garlic lemon juice for additional flavor.
N.B. – The aroma of melted butter mixed with garlic is an instant classic.
- Step 3: Rinse and drain one can of white beans. In the same warmed butter mixture, add in cannellini beans to make bean mash.
N.B. – Mash away with a potato masher or fork until you’ve got golden yellow color with creamy texture.
Ready for plating!
- Step 1: Plate Your Dish Spoon some bean puree onto each plate, spreading it out into an elegant circle.
- Step 2: Place Salmon on top Place each salmon fillet on top of the puree, skin-side up.
N.B. – Skin-side up?? Yes! It’s crispy and everyone will surely love it.
- Step 3: Add Cherry Tomatoes Scatter some halved cherry tomatoes around each plate.
N.B. -The fresh tangy taste contrasts nicely with the rich oily taste of fried salmon.
- Step 4: Finish With Leafy Greens Finish off by adding a handful of refreshing rocket and watercress over each plate.
Voila! Your Pan-Fried Salmon with Cannellini Bean Purée is ready!
The blend of flavors in this dish packs quite
Substitutions and Variations
When it comes to cooking, I firmly believe that creativity and adaptability are just as important as precision in following a recipe. As such, I always encourage experimentation and customization, and this recipe for Pan-Fried Salmon with Cannellini Bean Purée is no exception. Here are some substitutions and variations you can try:
– Swap out the salmon fillets for another type of fish, such as trout, sea bass, or halibut.
– Instead of cannellini beans, use another type of white bean, such as navy beans or great northern beans.
– If you don’t have access to fresh thyme, you can use other herbs such as rosemary, dill or tarragon.
– Add some spices to the bean purée for additional flavor. Smoked paprika, chili flakes or cumin would all work well.
– Top the salmon with a beurre blanc sauce – this is a classic French sauce made by emulsifying butter into a reduction of wine, vinegar and shallots. A dijon mustard or white wine sauce would work well too.
– For a twist on the dish’s flavor profile, try an orange glazed salmon instead. Mix together honey, soy sauce, orange juice and zest, then bake skinless salmon fillets with the glaze on top until cooked through.
– Serve the salmon with an artichoke puree instead of the cannellini bean purée. Simply blend canned artichokes with lemon juice and olive oil until smooth.
– Add some creaminess to the dish by making a butter sauce instead of using olive oil to cook the salmon. Melt butter in a pan over medium heat with minced garlic and lemon juice.
With these substitutions and variations in mind, there are limitless possibilities to customize your dish based on your preferences or what’s available in your pantry. Don’t be afraid to experiment – that is where some of the best dishes come from!
Serving and Pairing
Once you have prepared your pan-fried salmon with cannellini bean purée, it’s time to showcase your hard work by serving it beautifully. The dish itself boasts a delicate composition of flavors that pair well with a variety of sides and drinks.
A simple yet delectable side option is roasted cherry tomatoes coated in olive oil, salt, and pepper, paired with a refreshing watercress and rocket salad. The greens add a pleasant bitterness to the dish, making every bite more enjoyable. Alternatively, you can choose an artichoke puree or a bean salad for a wholesome and nutritious meal that complements the richness of your pan-seared salmon.
When it comes to drinks, consider pairing it with a crisp white wine such as Sauvignon Blanc or Chardonnay that brings out the best in the salmon while not overpowering it. For non-alcoholic options, fresh lemon juice mixed with sparkling water provides a delicious tangy flavor that showcases each ingredient in the dish.
You can also experiment by incorporating different sauces such as beurre blanc or Dijon mustard sauce for extra zest or try an orange-glazed salmon recipe to switch things up. As always, don’t forget to sprinkle some fresh thyme on top of your crispy-skinned salmon fillets as well.
With these pairing options and simple sauce variations in mind, you are ready to impress your guests with this delightful pan-fried salmon and cannellini bean purée recipe.
Make-Ahead, Storing and Reheating
When it comes to hosting a party or simply planning ahead for a weeknight dinner, the ability to make food ahead of time and store it is a life-saver. Luckily, this pan-fried salmon with cannellini bean purée recipe is perfect for making ahead and reheating without sacrificing its crispy texture or fresh taste.
When storing your cooked salmon, wait until it has reached room temperature before placing it in an airtight container or wrapping it tightly in aluminum foil. You can store the salmon in the refrigerator for up to 2-3 days after cooking it, but make sure to reheat it only once at the appropriate temperature. To reheat, place the salmon fillets on a non-stick pan on low heat for about 3-5 minutes depending on the thickness of your fillet.
The cannellini bean purée can be made up to 2 days in advance by blending the cooked beans with olive oil, lemon juice, garlic, and fresh thyme until smooth. Store it in an airtight container in your refrigerator until you are ready to serve. To reheat the purée, warm it slowly on medium-low heat while stirring gently until heated through.
One of my favorite things about this recipe is that the cannellini bean purée also makes a great side dish for other protein options like roasted chicken or baked fish. It can also be used as a healthy spread on sandwiches or as a dip for veggies.
Now you have all the tips you need to make-ahead and store this delicious pan-fried salmon with cannellini bean purée recipe so that you can enjoy its savory taste without sacrificing convenience.
Tips for Perfect Results
Before we dive into the minute details of cooking up pan-fried salmon with cannellini bean puree, allow me to share some tips that will help you make this dish even more delightful. If you want to give your guests something extraordinary, then it’s not just the recipe but also the preparation that matters.
First of all, let’s talk about the salmon fillets that you’ll be using for this dish. It is highly recommended that you use fresh salmon fillets and ensure they are well-cleaned and patted dry before cooking them. Using a paper towel to dab off any excess moisture will result in perfect crispy skin.
Secondly, make sure that the pan you are using is thick and wide enough to fit all of the fillets comfortably without overcrowding them. Crowding can cause uneven cooking and can increase the chances of sticking.
When cooking the salmon fillets, start with the skin-side down first. This helps in getting that crispy texture on the top. Cook them on medium-high heat for 3 minutes and then carefully flip them over and cook for a further 2-3 minutes until it’s cooked through.
While preparing the cannellini bean puree, make sure that you add a splash of lemon juice and diced garlic cloves to enhance its flavour before blending it together. In addition, while seasoning the puree with salt and pepper, remember not to go overboard with salt as olive oil is already added in it.
Lastly, garnish this dish with fresh rocket or watercress leaves for some vibrant colours on your plate. Adding lemon juice or white wine sauce as an optional choice can help elevate the taste of pan-fried salmon with cannellini bean puree.
Follow these tips to achieve perfectly cooked and well-seasoned pan-fried salmon with cannellini bean puree every time!
Bottom Line
In conclusion, my pan-fried salmon with cannellini bean purée recipe is truly a game-changer. With its crispy-skinned and juicy interior, combined with the creamy texture and tangy flavor of the white bean purée, it’s undoubtedly the perfect dish for any occasion.
You’ll find that this recipe is easy to follow and use ingredients that are readily available in your kitchen, like olive oil, garlic cloves, cannellini beans, lemon juice, and fresh thyme. Not only is it delicious, but it’s also nutritious and packed with protein, vitamins, and antioxidants.
In addition to being a crowd-pleaser for dinner parties, you can also make this dish ahead of time and store it for later use. Furthermore, you can pair it with various sides like roasted artichokes or a light bean salad.
With numerous substitutions and variations possible to suit your specific taste preferences or dietary requirements, there’s no better recipe to try than this salmon with cannellini bean purée.
So what are you waiting for? Head into your kitchen and give it a try today! I promise you won’t regret it.
Pan-Fried Salmon With Cannellini Bean Purée Recipe
Ingredients
- 75 g rocket
- 100 g baby spinach leaves, lightly rinsed
- 50 g watercress
- 16 cherry tomatoes, halved
- 4 salmon fillets, about 200 g each, trimmed and boned
- 1 tablespoon olive oil
- 4 garlic cloves, halved
- balsamic vinegar, for drizzling
- sea salt & freshly ground black pepper
Cannellini bean puree
- 400 g canned cannellini beans, drained and rinsed
- 1 garlic clove, crushed
- 1 1/2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh thyme
- 2 teaspoons olive oil
- sea salt & freshly ground black pepper
Instructions
- Reserve a few rocket leaves for serving then put the remaining rocket, spinach and watercress in a salad bowl. Add the cherry tomatoes and set aside.
- To make the cannellini bean purée, put the beans, garlic, lemon juice, thyme, oil and 2 tablespoons of water in a food processor or blender. Season with salt and pepper, to taste, then process to a smooth, soft purée. Add a little more water, if necessary. Transfer to a saucepan and heat gently for about 5 minutes, stirring frequently, until piping hot. Alternatively, put the purée in a microwaveable bowl, cover and cook on high for about 4 minutes, stirring halfway through, until piping hot. Let stand for 1 minute before serving.
- Meanwhile, to cook the salmon fillets, heat the oil in a non-stick frying pan. Add the garlic and fry gently for 1 minute. Add the salmon and cook for 5–8 minutes, turning once halfway through.
- Drizzle the salad with a little balsamic vinegar, season to taste with salt and pepper and toss well. Put a spoonful of cannellini bean purée on each of 4 warmed serving plates. Put the reserved rocket leaves on top, followed by the salmon. Drizzle with a little extra virgin olive oil. Serve immediately with the salad.
- Variation: The bean purée would be delicious with most grilled foods. Try chicken, turkey, large prawns or tuna. Use other beans or a mixture of two or three types and keep the purée slightly chunky, if you prefer.
Your Own Notes
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!