Salmon and Paimpol Coco Beans

On the train to Sens, Jade and I vowed that the next day we would visit the fishmonger and buy some nice, skin on salmon.   And we did.  The bonus was that there were still some fresh coco beans in the market!

I’d never thought of having salmon with beans but we were certainly having the salmon and I only had so many days to cook, so we were certainly having the beans.  Good move.

The salmon, simply prepared, was scrumptious with the beans flavored with shallots, basil, garlic and tomato.  And if salmon is too dear in your part of the world, Frugal, the beans with some good bread and butter make a satisfying lunch :)

Salmon with Paimpol Coco Beans

2lbs unshelled, fresh coco beans

2-3 shallots, sliced

2-3 cloves garlic, sliced

2 tbsp butter

1/4 cup basil, coarsely chopped

12 grape tomatoes, halved

3 cups vegetable or chicken broth

Salt and pepper

4 salmon fillets, skin on, seasoned with salt and pepper

Olive oil

Shell the beans and set aside.  Saute the shallots and garlic in the butter until soft.  Add the basil and tomatoes and cook for about 1-2 minutes.  Add the beans, broth, salt and pepper, bring to a boil, then simmer for 40-50 minutes.

Sear the salmon on both sides with a little olive oil and serve immediately.

Wine suggestion:  Petit Chablis

About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, fish, Food and Wine, French, Main dishes, Recipes and tagged , , , , , . Bookmark the permalink.

16 Responses to Salmon and Paimpol Coco Beans

  1. Conor Bofin says:

    Excellent ingredients. Lovely cooking. Impressive as ever.
    Best,
    Conor

  2. Have never had these beans – they look gorgeous. And I love your approach to cooking as much as possible in the short time you have!

  3. If I had a fishmonger, I’d miss him while I was away too.

  4. Lovely. Those beans look great. I don’t think it is easy to find fresh coco beans except in France. I’m envious :-)

  5. Mad Dog says:

    Excellent as usual ;-)

  6. I have some Paimpol Coco beans in the cupboard waiting for something to go with them. This looks like the perfect thing. Thanks, Rosemary!

    Btw, have you ever tried Patricia Wells’ recipe for Paimpol Coco beans? She cooks them in this delectable mustard sauce. I use our mutual favorite Amora!

  7. I love salmon…salmon and beans… I need to try this.

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