Pan-Seared Salmon with White Beans and Spicy Mayo

Pan-Seared Salmon with White Beans and Spicy Mayo

Ingredients

  • Salmon
  • 1.5 pound salmon fillets, cut in 4 pieces
  • 2 tablespoons olive oil
  • 3 garlic cloves, shredded or presssed
  • 1 1/2 teaspoons grated lemon peel
  • 1 1/2 teaspoons chopped fresh thyme leaves
  • 1/4 teaspoon sea salt
  • Spicy Mayo
  • 1 tablespoon finely chopped shallot
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon white wine vinegar
  • 3/4 teaspoon grated lemon peel
  • 1/2 teaspoon smoked paprika
  • 1/2 cup light mayonnaise
  • Salt and pepper to taste
  • White Beans
  • 4 teaspoons olive oil
  • 2 garlic cloves, finely chopped
  • 1/4 cup finely chopped red onion
  • 1 tablespoon finely chopped seeded jalapeño chile
  • 1/2 teaspoon ground cumin
  • 1/2 medium Roma tomato, diced
  • 1 (15oz) can S&W® White Beans (drained, rinsed)
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste

Print Pan-Seared Salmon with White Beans and Spicy Mayo

GF

Gluten Free

P

Over 15g of Protein

2 h 35 min

Total Time

35 min

Prep Time

4

Servings

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Ingredients

  • Salmon
  • 1.5 pound salmon fillets, cut in 4 pieces
  • 2 tablespoons olive oil
  • 3 garlic cloves, shredded or presssed
  • 1 1/2 teaspoons grated lemon peel
  • 1 1/2 teaspoons chopped fresh thyme leaves
  • 1/4 teaspoon sea salt
  • Spicy Mayo
  • 1 tablespoon finely chopped shallot
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon white wine vinegar
  • 3/4 teaspoon grated lemon peel
  • 1/2 teaspoon smoked paprika
  • 1/2 cup light mayonnaise
  • Salt and pepper to taste
  • White Beans
  • 4 teaspoons olive oil
  • 2 garlic cloves, finely chopped
  • 1/4 cup finely chopped red onion
  • 1 tablespoon finely chopped seeded jalapeño chile
  • 1/2 teaspoon ground cumin
  • 1/2 medium Roma tomato, diced
  • 1 (15oz) can S&W® White Beans (drained, rinsed)
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste

Directions

Place salmon in glass baking dish, skin side down. In small bowl, mix all remaining salmon ingredients. Spread over salmon. Cover; refrigerate 2 to 4 hours.

In small bowl, mix all mayo ingredients. Cover; refrigerate at least 1 hour.

When ready to serve, prepare beans. Heat 4 teaspoons oil in 8-inch nonstick skillet over medium-high heat. Add garlic, onion, jalapeño and cumin. Cook 5 minutes or until onion is tender. Add tomato and beans. Bring to a boil; reduce heat. Simmer 5 minutes or until thoroughly heated. Stir in cilantro, salt and pepper. Set aside.

In 10-inch nonstick skillet, spoon any salmon drippings from dish. Heat over medium heat. Add salmon, skin side up. Cook 2 to 3 minutes or until browned. Carefully turn over. Cook 2 to 3 minutes or until skin is crisp. To finish cooking, reduce heat and cover loosely. Cook until flesh is opaque and flakes easily with fork.

To serve, spoon hot beans onto 4 plates. Top with salmon and mayo sauce.

Tip: To save time in the evening, you can start this marinade in the morning, and cook and assemble at dinnertime.

Serving Size: about 9oz each

Nutritional Information Per Serving:
Calories 430, Total Fat 25g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 90mg, Sodium 350mg, Carb 20g, Fiber 5g, Total Sugar 3g, Protein 36g, Vitamin D 15%, Calcium 8%, Iron 15%

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.