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Grilled Salmon over Warm Tuscan Bean Salad Recipe

Grilled Salmon over Warm Tuscan Bean Salad Ingredients

  • Grilled Salmon over Warm Tuscan Bean Salad Recipe
    Grilled Salmon over Warm Tuscan Bean Salad

    4 (4 ounce) salmon fillets

  • 1/4 tsp kosher salt
  • 1/8 teaspoon ground black pepper
  • Plant cooking spray
  • 2 teaspoons canola oil
  • 1 small fennel trimmed, bulb and thinly sliced
  • 3 cloves garlic, minced
  • 1 (10.75 oz) can Campbell’s® Healthier Request® Condensed Golden Mushroom Soup
  • 1/2 cup water
  • 1 (15 oz) can tiny white beans, rinsed and drained
  • 1 (6 ounce) package deal fresh infant spinach

Directions

  1. Spread salmon with the salt and black pepper.
  2. Mist the barbecue grill with the food preparation spray and heat the grill to medium-substantial. Grill the salmon for 6 minutes or until it flakes easily when analyzed by using a fork, converting the salmon around after halfway through the cooking time. Remove the salmon from your grill, cover and keep comfortable.
  3. Heat the oil in a 10-” non-stick skillet around moderate heating. Add the fennel and cook for five a few minutes or till sore, mixing from time to time. Add more the garlic and cook and stir for thirty seconds.
  4. Blend from the beans, water and soup. Boost the heating to medium sized-substantial and also heat to some boil. Reduce the temperature to low and prepare for five a few minutes.
  5. Organize the spinach on a platter. Table spoon the coffee bean combination on the spinach. Best with the salmon.
  6. Grilled Salmon over Warm Tuscan Bean Salad Recipe is ready to serve.

Preparation time: 15 minuntes
Cook time: 21 minutes
Ready in: 36 minutes
yield: 4 servings

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