Recipes

Seared Salmon

Ingredients

• 1 pound navy beans
• 1 cup chopped bacon
• 1 cup chopped onion
• 10 cloves garlic, chopped
• 1 cup white wine
• 1 quart chicken stock
• 4 large golden beets
• 2 large purple beets
• 1/4 cup white wine vinegar
• 1/4 cup water
• 1 tablespoon lemon juice
• 1 tablespoon sugar, salt and pepper
• Four 8 ounce salmon steaks cut 1 inch thick
• 1 head frisee, washed, dried and lightly coated with olive oil

Method

Beans
Sort through the beans. Discard any broken beans. Place the beans in a medium size bowl. Cover the beans with cold water and let soak overnight. The next day, drain the beans and set aside. In a large skillet over medium heat, sauté the chopped bacon, onion and the garlic, until the bacon is crisp. Pour off half of the fat. Add the wine, the chicken stock and soaked beans. Simmer beans until tender, but not soft. This will take 45 minutes to an hour. Season with salt and pepper.

Beets
Adjust the rack to the center of the oven. Preheat the oven to 400. Scrub the beets, rub them lightly with oil and season with salt and pepper. Place the beets in a roasting pan. Bake the beets until fork tender, approximately 45 minutes. Remove the beets from the oven. Raise the oven to 450. Peel the beets when they are cool enough to handle. Cut the beets in quarters. Keep the golden beets warm.

Beet Puree
Quarter the peeled purple beets. Puree them in a blender with the white wine vinegar water, lemon juice, sugar, salt and pepper until smooth. If the mixture is too thick, add a little water.

Salmon
Brush the salmon lightly with olive oil on both sides and season with salt and pepper. Place the salmon in an greased baking pan. Bake the salmon for ten minutes or until fish flakes easily.

Assembly
Place a mound of beans in the center of a dinner plate. Perch the salmon on top with a crown of frisee. Surround the salmon with four golden beet quarters. Repeat with remaining ingredients. Drizzle the puree. Serve immediately.