This combination of sweet, savory, and smoky beans make for the perfect addition to the rich flavor of Popsie's wild caught sockeye salmon. Pairing salmon with beans is a terrific nutritional combination as they contribute healthy fiber and make the dish more satisfying. This is the perfect dinner to get warm and cozy around a campfire or on your couch!
Popsie's Sockeye Salmon and Smoky Beans
Servings: 4 Prep Time: 10 minutes Cook Time: 15 minutes
Author: Carlene Thomas of OhCarlene
Ingredients
- 4 (6 oz) Popsie’s Wild Caught Sockeye Salmon Portions
- Salt and Pepper
- 2 Garlic Cloves, crushed
- 2 Tbsps Smoked Paprika
- 2/3 Cup Passata (or blended whole tomatoes)
- ½ Cup Chicken Stock
- 1 Tsp Red Wine Vinegar
- Pinch of Sugar
- ¼ Cup Fresh Parsley, chopped
- 1 14.5oz Can White Beans
Directions
For the salmon
- Bring the salmon to room temperature. Meanwhile cut a sheet of parchment paper to fit inside a large non-stick skillet.
- Pat the fish dry. Moisture is the enemy of a good sear. Season with salt and pepper.
- In the skillet over medium-high heat add olive oil and heat for 1 minute. Place the sheet of parchment paper down and add some additional olive oil.
- Place the salmon skin side down and cook until the skin has turned golden.
- Turn the fish over with a spatula. Cook until it feels firm to the touch, about 3 minutes.
- Transfer to a towel-lined plate to removed any excess oil before serving.
For the smoky beans
- In a medium stockpot, sauté garlic in a generous pour of olive oil. Cook until just starting to color.
- Add remaining ingredients and simmer for 5 minutes.
