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Ingredients

• 3 teaspoons  extra-virgin olive oil, divided
• 1 small bulb  fennel, halved, cored and thinly sliced, plus 1 tablespoon chopped fennel fronds
• 1 15-ounce can  white beans, rinsed
• 1   medium tomato, diced
• 1/4 cup  dry white wine
• 1 1/2 teaspoons  Dijon mustard
• 1/4 teaspoon  freshly ground pepper, divided
• 1 teaspoon  fennel seed
• 8 ounces  center-cut salmon fillet, skinned (see Tip) and cut into 2 portions

Description

You Could Call This Recipe Triple-fennel Salmon Because It Uses The Fresh Fennel Bulb, The Fronds And Fennel Seeds. The End Result Is Melt-in-your-mouth, Seared Salmon Fillets With An Earthy Bean Topping. Add A Mixed Green Salad To Complete The Meal.

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