Seared Salmon with White Beans and Salsa Verde || Tess Ward

canned white beans

🥗Healthier: dried white beans

💰Cheaper: canned chickpeas

Chickpeas are often less expensive and provide a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is typically more affordable.

capers

💰Cheaper: green olives

Green olives can provide a similar briny flavor.

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Tilapia is a more budget-friendly fish option.

Chop 1 onion and 1/2 ribs of celery.

Add the chopped onion and celery to a pan and fry them off until softened slightly, avoiding too much color.

Add soaked butter beans and cannellini beans to the pan with 500ml of stock.

Cook the beans for about 10-15 minutes until they are cooked through and mixed with the flavor of the stock.

Add 2 crushed garlic cloves and some thyme leaves to the beans while they cook.

Finely chop parsley stalks and add them to the pan for flavor.

In a blender, combine 30 grams of basil, 30 grams of parsley, 2 tablespoons of capers, and 4 tablespoons of red wine vinegar.

Add olive oil to the blender and blend until the ingredients are combined but not a fine puree.

Ensure the salmon skin is super dry and season it with salt.

Heat the pan until hot and add anchovy oil and olive oil to enhance the fish flavor.

Add the salmon to the pan and cook it about 3/4 of the way on one side before flipping it to finish cooking on the other side.

Once the salmon is done, serve it on top of the beans and drizzle with the salsa verde, garnishing with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens