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Orange Crisp Salmon with Warm White Bean Salad

I used a thinner salmon fillet but if using thicker, longer cooking time is required for this zesty and hearty fish dish.
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Ingredients

For 4 people

Recipe

  • 2 strips bacon, diced
  • 1/4 cup(s) minced onion
  • 1 small plum tomato, chopped
  • 3/4 cup(s) sliced mushroooms
  • 1 (15-ounce)can white beans, drained well
  • 1/4 cup(s) orange juice
  • 1/2 teaspoon(s) dried rosemary
  • Salt and black pepper to taste
  • 1/2 cup(s) flour
  • 1/4 cup(s) Parmesan cheese
  • 1 teaspoon(s) grated orange zest
  • 1/2 teaspoon(s) each dried thyme, salt, black pepper, garlic powder and chili powder
  • 4 (4-6-ounce)salmon fillets, deboned and skin removed
  • 2 tablespoon(s) oil

Orange Crisp Salmon with Warm White Bean Salad Directions

  1. In a large skillet over medium high heat, cook bacon until crisp, stirring frequently. Drain grease and add onion. Continue cooking an additional 3-4 minutes, or until the onion has softened.  Add tomato and mushrooms, stir to combine and cook until the mushrooms have softened, about 3-4 minutes. Reduce heat to low, add next 4 ingredients and cover. Simmer, stirring once or twice, 10 minutes. Meanwhile cook salmon.
  2. In a bowl, combine flour, Parmesan cheese, orange zest, thyme, salt, pepper, garlic and chili powder. Lightly dredge salmon in mixture, evenly coating both sides. In a large skillet, heat oil over medium high until hot. Add salmon fillets and cook 3 minutes, or until browned. Carefully flip over, reduce heat to medium low and continue cooking until done in the center, another 4-6 minutes or until it flakes easily.
  3. Remove bean salad from stove and serve with salmon.
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