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Seared Salmon & Cannellini Beans

Fresh salmon filets seasoned, seared, and placed atop a mixture of sautéed cannellini beans, garlic, shallots, and leeks, simmered in white wine.



  • 4 6-oz. salmon filets, with skin
  • Kosher salt
  • 3 tbsp olive oil
  • 1 tsp minced garlic
  • 2 tbsp diced shallot
  • 1 large leek, white part only, washed well and diced
  • 1-1/2 cups shelled cannellini beans, cooked
  • 2 cups white wine
  • 1 tsp unsalted butter

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Cooking Steps

  1. Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a sauté pan. Place the salmon, skin-side down, in the pan and cook (without moving the fish) until the skin is crispy (about 4 to 5 minutes).
  2. Reduce the heat, turn the salmon, and continue to cook for another 3 to 4 minutes. Meanwhile, heat the remaining 1 tablespoon oil in another sauté pan over medium heat. Add the garlic, shallots, and leek; sauté for 3 to 5 minutes until the leak begins to soften.
  3. Add the cannellini beans and the wine; bring to a gentle simmer. Add the butter. Season to taste with salt and pepper

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