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Friday, September 18, 2009

Salmon with Tuscany Beans and Heirloom Tomatoes

Last night for dinner, I made a delicious Salmon recipe from the July/August edition of Clean Eating Magazine, my new FAVORITE cooking magazine. I have already made 3 recipes from this issue alone. This is unheard of for me, usually I buy cooking magazines a couple at a time (I have a cooking magazine habit) and then I will read them, drool over the pictures, chose a few that I want to make, then throw the magazine in a pile and never make the recipes. So when I find a magazine like this, that is actually worth the $6.99 cover price, I might actually subscribe!

This salmon was delicious. Marco ate it all up, he loved the bean salad, and was cajoled into eating the salmon with the lure of a chocolate covered jube jube from Candy Mountain (does that make me a bad mother? Hey, he ate the salmon! That's good for him right?). Unfortunately, Claire, at the mature age of 10 is no longer susceptible to such cajoling and would eat nothing on her plate. She went to bed hungry, I'm sure.

Will this prevent me from making this dinner again? Not a chance. My kids eat what they're served (or not), but I refuse to cater to their finickiness. Besides, my theory is that you will never LEARN to like something if you never eat any of it...

Salmon with Tuscany Beans and Heirloom Tomatoes
Serves 4

1 15oz can of white kidney beans
1/2 onion, thinly sliced
1 large red pepper, chopped
4 salmon filets
1/2 cup fresh dill, minced
cooking spray
2 large heirloom tomatoes, chopped (I used about 400g)
1/4 cup olive oil
1/4 cup balsamic vinegar
2 shallots, minced (I used 1/4 cup chives - that's what I had)
4 cloves garlic, minced
2oz capers, drained and rinsed (I didn't have any on hand)
salt and pepper to taste

1. To make the marinade, mix the olive oil, balsamic vinegar, shallots, garlic, and capers.

2. Pour half of the marinade over the salmon and sprinkle with the dill. Let the salmon sit for about 30 minutes (or up to a full day in the fridge).

3. In a bowl mix the beans (rinsed well) with the onion, and red pepper and toss with the remaining marinade. Let sit. Right before you are ready to serve, toss in the chopped tomatoes and season with salt and pepper to taste.

4. In a non stick pan, misted with cooking spray, cook the salmon (5-7 minutes per side depending on the thickness) until it is cooked through.

5. Serve with bean salad.