Graham Kerr Recipes

Salmon Fillets w/ Spicy Beans

This down-home style salmon fillet will make sure you never miss ham again.

Preheat the oven to 400°F. Cut the skin off each fillet. Scatter salt and pepper on a large plate and sprinkle 1 teaspoon of the olive oil. Drag the boned salmon through the seasoned oil to coat evenly on both sides.
Wash and remove the stems from the collards. Lay the leaves on top of one another and roll into a fat "cigar." Cut into thin shreds. Cut the shreds into short pieces.
Heat the remaining oil in a medium skillet. Add the garlic and cook 30 seconds. Toss in the collards and crushed chiles and sauté 3 or 4 minutes, stirring often until the collards are barely tender. Stir in the beans.
Spread mixture in a glass baking dish just big enough to hold the salmon fillets in one layer (7"x11"). Pour the broth over the beans and greens. Set the prepared salmon fillets on top.
Bake, uncovered, in the preheated oven for 20 minutes or until the salmon reaches 140° to 150°F on an instant read thermometer, or flakes easily when prodded with a fork. It will take more time if you have prepared the dish ahead of time and refrigerated it.
Make the sauce while the dish is baking. Heat the broth in a small pan. Add the lemon and slurry and stir until thickened, 30 seconds.
Lift the salmon fillets with the beans underneath onto hot plates. Spoon the sauce over the top and scatter chopped dill or parsley over all.

Per serving:

Black olives and almonds provide just the right accent for this impressive dish.

Preparation time: 20 minutes
Cooking time: 12 minutes
Yield: 4 servings

¼ cup cold water
1 slice white bread
4 salmon fillets, skin off and pin bones removed, or steaks, 6 to 7 ounces each, about 1-inch thick
1 lemon
¾ cup pitted oil-cured black olives, such as kalamata (10 ounces with pits)
¼ cup sliced almonds
2 tablespoons drained, rinsed capers
2 garlic cloves, peeled
2 anchovy fillets
¼ cup olive oil
½ to 1 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees. Pour ¼ cup cold water over bread and set aside to soak. Place salmon in a single layer in a lightly oiled baking dish. Cut 4 thin slices from lemon and set the rest aside.
For the tapenade, in a food processor, add olives, almonds, capers, garlic, and anchovies. Squeeze bread in your hands to extract the water, tear in thirds, and add to processor. Using the pulse button, coarsely chop the ingredients. With the machine running, slowly add oil until tapenade is a slightly chunky, stiff sauce. Add the juice from the remaining lemon and pepper to taste. Spread 2 tablespoons of tapenade over the top of each piece of fish and top with a lemon slice. You can serve the remaining tapenade with the salmon or refrigerate the tapenade for up to a week.
Bake salmon, uncovered, for 10 to 12 minutes until the flesh of the salmon just begins to flake at the nudge of a fork.

Shortcut

You can substitute ready-made green or black olive spread for this tapenade. You'll need about ½ cup.
Microwave the salmon, if desired. Use a microwavable dish; cover with plastic wrap, leaving one corner open to vent. Cook 3 minutes on high, rotate dish, and cook for an additional 2 to 3 minutes. For dinner for one, cook a single portion for 2 minutes.

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