Cannellini beans dressed with good olive oil are a staple first course in trattorias. Combine them with salmon and dill—two very un-Italian ingredients—and you get an elegant main course with clean, direct flavors.Plus: More Seafood Recipes and Tips
The beans can be refrigerated, covered, for up to 2 days. Bring to room temperature before proceeding to Step 3.
A round, full-bodied white, such as Falesco Grechetto or Mazzocco River Lane, a California Chardonnay, would set off the flavors of this mild but savory salad and complement the richness of the salmon and the olive oil dressing.