Ingredients
- Cannellini Bean Marinade:
- 3 cans 3 cans Cannellini beans, 15.5 oz. can
- 3/4 cup 3/4 cup tomatoes, small dice
- 8 oz. 8 oz. red onion, 1/8 inch rings cut in half
- 1 oz. 1 oz. basil leaves, fresh, chopped
- 1 1/2 cups 1 1/2 cups balsamic vinaigrette, prepared
- 1 tsp. 1 tsp. Kosher salt
- Alaska Salmon Fillets:
- 2 lbs. 2 lbs. Alaska Salmon fillets, 4 oz. each
- 2 tsp. 2 tsp. Italian seasoning
- 2 tsp. 2 tsp. Kosher salt
- 1 tsp. 1 tsp. black pepper
- 1/4 cup 1/4 cup olive oil
- Assembly:
- 8 oz. 8 oz. baby greens
- Olive oil, to taste
- 4 tsp. 4 tsp. balsamic vinegar
- Kosher salt and black pepper, to taste
- 2 Tbsp. 2 Tbsp. + 2 tsp. basil, fresh, chiffonade
Servings:
Units:
Instructions
- Cannellini Bean Marinade:
- Drain and rinse beans. Place in a bowl and add all ingredients. Gently stir. Cover and refrigerate. Best if allowed to marinate at least 4
- hours.
- DIRECTIONS PER SERVING
- Alaska Salmon Fillets:
- Season each salmon fillet with 1/4 tsp. of Italian seasoning, 1/4 tsp. salt and 1/8 tsp. pepper and set aside. Heat 1 Tbsp. olive oil in
- saut pan and add fillet. Cook for 2-3 minutes. Gently turn and cook another 1-2 minutes or until fillets are opaque throughout. Remove from
- heat and set aside.
- Assembly:
- Lay 1 oz. baby greens on serving plate. Top with 1/2 cup of marinated beans. Place cooked salmon fillet over beans. Drizzle with olive oil
- and 1/2 tsp. balsamic vinegar. Finish with a pinch of salt and pepper. Garnish with 1 tsp. basil.
- ALTERNATIVE SERVING SUGGESTIONS
- Place Cannellini beans over thin crust pizza and top with flaked salmon to make an Italian tostada. Sprinkle with shaved Parmesan and warm
- in oven.
- Roll beans, greens, and salmon into lavosh flat bread. Cut into pinwheels and serve as an appetizer.
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