Honey-Chile Salmon

Honey-Chile Salmon (Makes 6 servings)

Ingredients

1 cup dried white beans
2 carrots, peeled and cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1/4 of a yellow onion, cut in half

 2 bay leaves
1/4 cup peeled garlic cloves
 2 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1/2 of a lemon, juiced
1/2 tablespoon sherry vinegar
6 (4-ounce) wild salmon fillets
Salt and ground black pepper
1/4 cup Dijon-style mustard
1/4 cup organic honey
1/2 tablespoon chili powder
Grapeseed oil
2 cups baby arugula
2 tablespoons olive oil
1/2 of a lemon, juiced
Crushed flax seed (optional)

Directions

1. Rinse beans in cold water. Place beans in large bowl; cover with cold water by about 2 inches. Let beans stand overnight, then rinse and drain beans.

2. Place drained beans, carrots, celery, onion and bay leaves in large pot. Cover beans by about 3 inches with water. Bring to boiling; reduce heat. Simmer, covered, 1 to 1 1/2 hours or until bean are tender. Drain liquid from pot, reserving liquid. Remove and discard bay leaves. Mash bean mixture with potato masher or fork.

3. Meanwhile, preheat oven to 350°F. Toss garlic cloves with 2 tablespoons olive oil. Wrap in foil and roast until golden brown and soft, about 25 minutes. When garlic is cooled, mash with fork to form garlic puree.

4. Season bean mixture with salt, pepper, juice of half a lemon, sherry vinegar and 1 to 2 tablespoons of the roasted garlic puree. If necessary, add enough reserved bean liquid to reach desired consistency.

5. Season salmon with salt and pepper. In small bowl stir together mustard, honey, and chili powder; set aside. Lightly coat bottom of very large nonstick skillet with grapeseed oil. Heat pan over medium-high heat. Add salmon fillets, skin side up, to hot skillet and cook 2 to 3 minutes or until golden brown (sear only flesh side down). Transfer fillets to baking sheet, seared side up. Brush honey glaze evenly over each fillet. Bake in preheated oven about 5 minutes or until salmon flakes easily with fork.

6. Meanwhile, in medium bowl toss together arugula, olive oil, and juice of half a lemon. Season to taste with additional salt and pepper. To serve, spoon bean mixture onto plates. Top with arugula and place salmon fillet on top. Sprinkle with crushed flax seed, if desired.

**Recipe from traditionalhome.com 

Posted in: Fish Menus