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Serves : 4

How to Make It

Step 1    

Place the beans in a large pot. Add 2 quarts of water and the onion, carrot, garlic, bay leaves and the reserved fennel stalks and core. Bring to a boil, reduce the heat to very low, cover and simmer until the beans are tender, about 1 hour. Season the beans with salt and pepper during the last 10 minutes of cooking.

Step 2    

Drain the beans and discard all the cooked vegetables. Coarsely chop the fennel fronds. Transfer the beans to a large serving platter and, while still warm, add the dill, diced fennel bulb, fennel fronds and all but 1 tablespoon of the olive oil. Season with salt and pepper and toss gently to combine.

Step 3    

In a medium nonstick skillet, heat the remaining 1 tablespoon of olive oil. Season the salmon on both sides with salt and pepper, add the fish to the skillet and cook over moderate heat on 1 side until brown and crusty, about 3 minutes. Gently flip the salmon and cook on the other side until just cooked through, about 4 minutes. Transfer the salmon to a plate to cool slightly. Break the salmon into large flakes and toss gently with the beans. Serve the salad warm or at room temperature.

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