Recently a foodie friend posted pictures of this recipe on her FB feed, and I knew I had to try it—thanks Deb! She informed me it’s from “Mostly Plants” by Tracy Pollan, an Emmy award-nominated actress who has enjoyed a successful career in television, film, and on the Broadway stage—and is the wife of Michael J. Fox.
In October 2014, Pollan, along with her two sisters and mother, co-authored the multiple award winning The Pollan Family Table, a cookbook of family recipes, kitchen tips and cooking techniques. Based on the outcome of this dish, I’m curious to try some more from the Pollan family…
If you’ve ever had chicken or veal piccata, you are familiar with the flavor components of tangy lemon, briny capers and aromatic garlic all combined together in a silken butter sauce. Paired with spinach with its range of valuable vitamins and minerals, and navy beans with their high nutritive value and protein content, you got one healthy meal here!
Our changes: Instead of four skinless fillets, we cooked the skin-on salmon whole which required a few minutes longer on each side. In lieu of canned navy beans, which the grocery store didn’t have, we used Great Northern. And there was a lot of liquid in the sauce so the cooking time was nearly doubled to reduce it enough before adding the butter.
Salmon Piccata with Wilted Spinach and Navy Beans
- 4 6-oz. skinless salmon fillets
- Kosher salt
- Freshly ground black pepper
- 1 tbsp. extra-virgin olive oil
- 2 cloves garlic, minced
- 1 15-oz. can navy beans, drained and rinsed
- 2 Tbsp. grapeseed oil
- 3 Tbsp. finely chopped shallot
- 1 cup vegetable broth
- 1⁄4 cup dry white wine
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. capers, drained
- 3 Tbsp. unsalted butter, cubed
- 3 Tbsp. finely chopped fresh flat-leaf parsley
- 4 lemon slices, for serving
- Season each fillet with salt and pepper.
- In a large non-stick skillet over medium heat, heat the olive oil. Add the garlic and cook, stirring until fragrant, about 1 minute.
- Slowly add the spinach and cook, stirring until wilted, 2 to 3 minutes.
- Add the beans and season with salt and pepper, mix until combined. Cook until the beans are warm, about 2 minutes; remove from heat.
- In a separate large nonstick skillet over medium-high heat, heat the grapeseed oil until shimmering. Gently add the fillets and cook for 3 to 4 minutes on each side, until light golden brown. Transfer fillets to a platter and tent with foil to keep warm.
- Add the shallots to the hot skillet and cook, stirring until translucent, about 1 minute.
- Add the broth, wine, lemon juice and capers. Cook, stirring occasionally, until the liquid has reduced slightly, about 4 to 5 minutes. Add the butter, and when melted, add 2 tablespoons of parsley and stir.
- Distribute the sautéed spinach and beans on a serving platter (or divided amongst 4 individual plates). Top with the salmon fillets and spoon the sauce over the fish.
- Sprinkle with the remaining parsley, and top with lemon slices. Serve hot.
Recipe from Tracy Pollan’s cookbook “Mostly Plants”