Fennel-Crusted Salmon on White Beans

From EatingWell: February/March 2006, EatingWell Serves Two — Subscribe Now!

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:

"This is my go-to salmon dish - it is fresh, healthy and delish. Love the fennel and white beans as a dish on their own, too. I also use canned tomatoes and get the ones with garlic already in, so that cuts down on a step. Erin K., San...

Fennel-Crusted Salmon on White Beans Recipe

Comments

Comment	Posted
This is my go-to salmon dish - it is fresh, healthy and delish. Love the fennel and white beans as a dish on their own, too. I also use canned tomatoes and get the ones with garlic already in, so that cuts down on a step. Erin K., San Diego, CA	8 weeks 3 days ago
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	8 weeks 3 days ago
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	8 weeks 3 days ago
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	8 weeks 3 days ago
Edible, but I am not going to make this again. The whole thing just tasted like fennel... predictably so. Anonymous	8 weeks 3 days ago
This was an exceptional dish, worthy of company or any special occasion. The flavors are wonderful. Highly recommend. sharon, Harwich Pt, MA	8 weeks 3 days ago
This was really good and fairly quick. However, I did think the beans were a little bland, so I added some salt and chopped garlic as they finished cooking. Also, I used 1/2 regular dijon mustard and 1/2 whole grain. Anonymous	8 weeks 3 days ago