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
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