As the nights become cooler, many people look for comfort foods to enjoy. This recipe not only provides delicious comfort food, but it’s rich and hearty. Although simple to prepare, the combination of ingredients will impress your guests.
My store’s dietitian agrees that this recipe is heart-healthy because of the salmon, white beans and kale. Mt. Cook salmon itself is incredibly healthy. The omega-3 fatty acids in this fish are comparable to wild-caught salmon, and have three times the amount of omega-3 oils as Atlantic salmon and in comparison, has very low intramuscular fat.
One of the best options in the Hy-Vee seafood case is Mt. Cook Alpine salmon.
Roasted Mt. Cook King Salmon with White Bean Ragout
All you need:
- 4 (6 oz each) Mt. Cook king salmon fillets, skin removed
- salt and pepper, to taste
- 2 tbsp olive oil, divided
- 2 tbsp chopped shallots
- 1 clove garlic, chopped
- 2 leaves kale, stem removed and roughly chopped
- 1 cup thinly sliced portobello mushrooms
- 2 (15 oz each) cans cannellini beans, drained and rinsed
- 1 cup chicken stock, divided, as needed
- 1/4 cup shredded Parmesan cheese
- 1 tbsp butter
All you do:
- Preheat oven to 375 degrees.
- Season both sides of the salmon fillets with salt and pepper and place in a greased baking dish. Place in oven and roast for 10 to 12 minutes or until fish flakes easily with a fork.
- Meanwhile, in a large sauté pan, over medium heat, add 1 tablespoon oil. Add the shallots, garlic, kale and mushrooms; season with salt and pepper. Cook until the mushrooms and kale start to wilt, about 3 to 4 minutes.
- Add the white beans and ¾ cup chicken stock; season again with salt and pepper. Bring to a simmer and cook for 5 to 6 minutes until slightly thickened, but beans still retain their shape (can add more or less stock to achieve desired consistency). Stir in the Parmesan cheese and butter.
- To serve, place equal amounts of the bean ragout on each of four plates and top with the salmon fillets; serve immediately.