Inspired by bon appetit recipes Pan-Roasted Halibut with Herbed Corona Beans and Crispy Skinned Fish

I put my own twist on these recipes with local ingredients from Crown O’Maine Organic Cooperative .

The crispy skinned fish is very easy to do and makes a delectable dish sure to wow your dinner guests. The herbed beans add a perfect balance of texture, flavor and acidity to the dish.

Herbed Jacob’s Cattle Beans

1 1/2 cup Jacob’s Cattle beans, soaked overnight

1 shallot, halved

2 tsp. sea salt

1 tsp. anchovy paste

1 garlic clove, finely grated

3/4 cup finely chopped fresh parsley

1 Tbsp. drained caper, finely chopped

1 Tbsp. finely grated lemon zest

1 Tbsp. fresh lemon juice

1/2 cup good quality olive oil, like Fiore

Drain beans and transfer to a large pot. Cover with water by at least 2 inches, add shallot, bay leaves and salt. Bring to a boil, then reduce heat and simmer gently for 1 1/2 – 2 hours (beans should be tender but not split) If water evaporates, add water to keep them submerged during cooking. Let beans cool in the liquid.

Mix anchovies, garlic, parsley, capers, lemon zest, lemon juice and olive oil in a bowl and season with S&P to taste. Drain beans and discard shallot and bay leaves. Add to herb mixture, toss to coat.

Crispy Skin Salmon

6 oz. salmon filet with skin (1 per guest)

vegetable oil

salt to taste

One hour before cooking, put your fillets on a plate, skin side up and leave them uncovered in the refrigerator to dry out.

Get a large stainless steel skillet very hot (about 2 minutes on high heat) pour in 1 Tbsp. oil and a pinch of salt. Once the oil is smoking, take the skillet off the heat and use a handful of paper towels to wipe oil and salt around and out of pan (be careful not to burn yourself, use tongs to hold the towels)

Put the pan back on high heat, add 1 Tbsp. oil to the pan. Once it is shimmering add salmon skin side down. Use a fish spatula to apply firm, even pressure to the fillet. Repeat with 2-3 fillet in the pan at a time. Periodically press down each fillet and cook until flesh is nearly opaque, with just a bit of raw on top.

Turn off the heat, flip the fillets, and let the fish rest for about 1 minute.

Serve beans on the base, followed by wilted greens (spinach or baby kale) and the salmon on top. The presentation can’t be beat.

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