Grilled Salmon with Tuscan Beans in a White Wine Caper Sauce
OK, ya’ll know I LOVE to cook - so when Pier 33 Gourmet reached out to me about trying some of their seafood - I was obviously in 🙋🏻
This recipe is using their salmon, which is delicious and individually wrapped to make it super easy for when I pull things out of the freezer.
What you’ll need-
- Salmon Filets (I used @pier33gourmet)
- 1 can tuscan beans/canellini beans/navy beans
- 3 cups of spinach (because we all know that ends up being one bite)
- White wine
- 2-3 tbsp Butter (I used vegan!)
- 2 tbsp capers (and some of the juice from the jar)
- 1/3 cup white wine
- 1 Tsp parsley
- 3-4 garlic cloves - minced
- Juice from one lemon
- Salt, pepper and crushed red pepper to taste
- Tsp olive oil
Start by making the sauce for the salmon
- Preheat oven to broil
- In a cast iron or skillet - Sautee 2 minced garlic cloves and butter until garlic is brown (you can use olive oil instead if you’d like)
- Keep the skillet on the heat- add white wine
- Add the juice from one lemon, capers, salt and pepper and crushed red pepper (to taste)
- Allow to simmer for 4-5 minutes
- Once sauce is well combined….
Prep the Salmon
- Line a baking sheet with foil
- Spread a little olive oil or cooking spray on the bottom of the pan to avoid sticking
- Add salmon onto baking sheet
- Slightly glaze the top of the salmon with the sauce
- Cook 10-15 minutes on broil (watch closely!)
While Salmon is Cooking
- Sautee remaining two garlic cloves with olive oil
- Once garlic is brown add in spinach and cook until wilted
- Add in cannellini beans, salt, pepper and crushed red pepper to taste
- Sautee for 4-5 minutes (don’t let the beans get too mushy)
When Salmon is Cooked…
- Remove from oven and spoon bean/spinach mixture onto a plate and top with the salmon
- Add remaining sauce to top of salmon - option to add additional fresh lemon juice
Side Note
- If you want more sauce (I love more!) keep adding a little more wine, butter, capers and caper juice - let it simmer
I hope you enjoy it! Let me know if you try it.