Chardonnay Poached Salmon on a Confit of Cannellini Beans, Basil & Greens
4 sockeye salmon fillets, 6 oz. each
1 shallot, diced
½ cup chardonnay
½ oz. olive oil
2 Tbsp. basil pesto
1 bay leaf ½ onion
4 oz. white beans, soaked overnight
1/8 cup extra virgin olive oil
8 basil leaves, cut into strips
1 dried chile
1 tsp. fresh thyme
Salt to taste
1 garlic clove, coarsely chopped
Water to cover
16 leaves micro greens or tender baby lettuce
Olive oil, to dress greens as needed
Lemon juice, to dress greens as needed
Salt and pepper to taste
Season the salmon fillets with salt and pepper and place in an oiled sauté pan with the shallots on the bottom. Pour chardonnay over the top and cover with parchment paper. Cook on low for 4 to 5 minutes.
Drain the soaked white beans and cover with fresh water. Simmer until tender with the bay leaf and onion. Drain, reserving most of the cooking water.
Cook the garlic and chile in the olive oil. Add the beans, adding the cooking water back as necessary to adjust the consistency.
Finish with the basil, thyme, and salt.
Mound the white bean confit high in the middle of a plate and drizzle with the pesto; place the salmon fillet on top. Top with the greens, tossed with the lemon juice, olive oil, and salt and pepper.
Yield: 4 servings Serving Size: 1 fillet Source: The Culinary Institute of America at Greystone, Napa Valley, California