Tuscan Salmon Skillet Dinner
A 15-minute meal of salmon fillets, cannellini beans, sun dried tomatoes and greens, all cooked in a luxurious vermouth and cream sauce. Ingredients below are for 2 generous servings.
- Butter and olive oil -- a generous tablespoon of each
- Kosher salt and freshly ground pepper
- 2 salmon fillets, skin removed (about 1 pound total)
- 1/2 cup vegetable stock
- 1/2 cup dry French vermouth
- 3/4 cup heavy cream
- Sun dried tomatoes cut into julienne strips -- enough to equal about 1/3 cup
- 1 (15.5 ounce) can cannellini beans, drained and rinsed
- A generous handful of leafy greens (i.e., watercress, arugula, baby spinach, or torn pieces of Swiss chard or kale)
In a large skillet, warm the butter and oil over medium heat. When the butter melts, sprinkle on the salt and pepper. Add the salmon, and sear until deeply browned -- 2-3 minutes per side. Transfer the salmon to a plate.
Add the stock and vermouth to the pan. As the liquid boils, use a wooden spoon or spatula to scrape up the bit of salmon that have stuck to the pan. Add the heavy cream, and let it boil until it begins to thicken -- 30 seconds to 1 minute.
Return the salmon to the skillet. Then add the sun dried tomatoes, cannellini beans, and greens. Cover the skillet, reduce the heat to "low," and cooked just until the greens wilt and the salmon is done but not overdone -- about 4 minutes.
Divide the dinner among two plates, and enjoy!