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Fennel-Crusted Salmon on White Beans

February/March 2006, EatingWell Serves Two

Your rating: None Average: 4.5 (20 votes)

Delicious warm white beans and fennel are topped with succulent fennel-seed-crusted salmon for a double hit of flavor. For an extra-fresh look, set aside some additional chopped fennel fronds to use as a garnish.



READER'S COMMENT:
"I made this but had ony black beans and no fennel... Used a pretty big onion and added a bit of fennel seed to the beans and it was most excellent. "
Fennel-Crusted Salmon on White Beans Recipe

11 Reviews for Fennel-Crusted Salmon on White Beans

09/23/2009
Anonymous

Excellent dish that I have made several times and shared with friends. It is much appreciated by all those who like fennel. I also added a little salt to boost the flavors. Chicken or veggie stock works well as a substitute for the wine. A teaspoon of white wine vinegar with the stock adds the acidity missing when the wine is omitted.

Nicole

Comments
09/23/2009
Anonymous

Wow! This was awesome! It made a huge amount, though, more than the two of us could eat. I used a 14 ounce can of diced, canned tomatoes as we don't have fresh from the garden 'maters yet and I won't go near the cardboard tomatoes at the supermarket. To make things easier, and use less pans, I first cooked my salmon in a saute pan and left it on the cutting board to cool so I could peel the skin off. Much easier than skinning it raw. I then used that same pan (with the olive oil and salmon renderings) to saute the fennel bulb, than just added the other ingredients. This will be a regular item on our menu!

Jake, Saint Joseph, IL

Comments
09/23/2009
Anonymous

All my guests loved this last night. As recommended by previous comment, I added a clove of finely chopped garlic to the beans, and increased the mustard a bit, using stone-ground. also, instead of pan searing the fish, I finely chopped the fennel seeds and put them on one side of the salmon only, grilled the filets skin-side down first, then flipped them, removing the skin, and quickly grilling the seeded side. Much easier when cooking for a crowd than pan-frying.

, Friday Harbor, WA

Comments
09/23/2009
Anonymous

Edible, but I am not going to make this again. The whole thing just tasted like fennel... predictably so.

Anonymous

Comments
09/23/2009
Anonymous

This was an exceptional dish, worthy of company or any special occasion. The flavors are wonderful. Highly recommend.

sharon, Harwich Pt, MA

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