Salmon with White Beans and Kale

January 2, 2014


Author Notes: Sautéed salmon fillets, kale, and cannellini beans topped with a spoonful of honey mustard sauce.Riley Wofford

Serves: 6

Ingredients

  • 6 (6 ounce) center-cut salmon fillets
  • 5 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 yellow onion, chopped
  • 1 bunch kale, stems removed, leaves roughly chopped
  • 3 garlic cloves, minced
  • 2 lemons, juiced
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 2 tablespoons chopped chives

Directions

  1. Place a large skillet over medium-high heat. Drizzle the salmon with 3 tablespoons of olive oil and season with salt and pepper. Cook the salmon for 5 to 7 minutes per side, until the fish is cooked through and flakes easily.
  2. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion, kale, and garlic, season with salt and pepper, and cook for 6 to 7 minutes, stirring occasionally, until the kale is wilted. Stir in the juice of 1 lemon and the cannellini beans and cook for 2 to 3 minutes, just until the beans are warmed through. Season with salt and pepper, to taste.
  3. Stir together the yogurt, mustard, honey, and remaining lemon juice in a small bowl.
  4. To serve, divide the kale mixture between 6 plates. Place a salmon fillet on each plate and spoon the mustard sauce over the fish. Sprinkle the chives over the top and serve.

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