I recently got a new cookbook called easy everyday. One recipe really stood out to me and I gave it a try tonight. Fortunately we are still working on our freezer full of salmon compliments of my father. This recipe is absolutely a winner that I would make again.
2.5 oz arugula
3.5 oz baby spinach leaves
2 oz watercress
16 cherry tomatoes, halved
1 T olive oil
4 garlic cloves, halved
Balsamic vinegar, for drizzling
Sea salt and freshly ground pepper
Cannellini Bean Purée
14 oz canned cannellini beans, drained and rinsed
1 garlic clove, crushed
1 1/2 T freshly squeezed lemon juice
2 T freshly chopped thyme
2 t olive oil
Reserve a few arugula leaves for serving then put the remaining arugula, spinach and watercress in a salad bowl. Add the cherry tomatoes and set aside.
To make the cannellini bean purée, put the beans, put the beans, garlic, lemon juice, thyme, oil and 2 tablespoons water in a food processor or blender. Season to taste, then process to a smooth, soft purée. Add a little more water if necessary. Transfer to a saucepan and heat gently for about 5 minutes, stirring frequently, until piping hot.
Meanwhile, to cook the salmon fillets, heat the oil in a nonstick skillet. Add the garlic and fry gently for 1 minute. Add the salmon and cook for 5-8 minutes, turning once halfway through.
Drizzle the salad with a little balsamic vinegar, season to taste and toss well. Put a spoonful of the bean purée on each of the plates. Put the reserved arugula leaves on top, followed by the salmon. Drizzle with a little extra virgin olive oil. Serve immediately with the salad.
(I wasn’t able to find watercress at my grocery but it was delicious without. I also made a balsamic vinaigrette rather than just drizzling the vinegar which was delish.)
Here are a couple pics.