CRISPY SKINNED SALMON WITH
CASSOULET OF CRANBERRY BEANSServes 4
CRISPY SKINNED SALMON WITH
CASSOULET OF CRANBERRY BEANS
Serves 4
SALMON:
6 - 6 oz.
Portions of Salmon Filets
1 TB Canola Oil
Salt and Pepper
CASSOULET OF CRANBERRY BEANS:
2 CUPS Fresh Cranberry Beans (1 1/2
cups if dried, soaked for at least 2 hrs)
1 Tomato peeled, seeded and
chopped
5 Cups Water
1 Bouquet Garni
Method:
To cook
beans, place all ingredients in a sauce pot. Heat over moderate heat until beans begin to
simmer. Reduce heat to low and cook until beans are tender, about 30 minutes. To
cook salmon, heat oil in a non-stick saute pan, place salmon skin side down and saute
until skin side is crispy. Turn to other side and cook until desired temperature is
reached. In a deep plate place 1/2 cup of the beans and top with salmon
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