Hemingway's Wood-Roasted Salmon w/White Beans, Baby Spinach & Truffle

Hemingway’s Wood-Roasted Salmon with White Beans, Baby Spinach and Truffle

Serves 4-6

Vegetable:
1 c. white cannellini, navy, pea, or rice beans
1 carrot
1 onion, medium
2 stalks celery
3 springs thyme
1 bay leaf
3 c. water
2 c. chicken or vegetable stock
4 tbs. butter
1 c. baby spinach leaves
salt

Sauce:
1/4 c. white wine
3 tbs. shallots, finely chopped
1 1/2 c. fresh tomato, finely chopped
1 3/4 c. canola-olive oil blend
2 tbs. truffle oil
salt to taste
1/4 c. veal glaze (optional)

Salmon:
salmon, 6-8 oz. fillet per person
salt & pepper
3 tbs. grape seed, canola, or olive oil (not extra virgin)

Vegetable: Cover the beans with water and soak overnight. Strain. Into a pot add carrot, onion, celery, thyme, and bay leaf. Sweat vegetables, then add water. Simmer until tender, about 1-2 hours. Strain.

Sauce: Place white wine in a saucepan and add shallots. Over low heat reduce the wine by half. Add remaining ingredients. Add salt to taste. Can be made ahead and kept refrigerated. Serve at room temperature.

Salmon: Season salmon with salt & pepper. Place in skillet with hot oil, and sear for about one minute on each side. Place in a preheated 4000 oven for about two minutes.

Service: Add stock and butter to beans, Simmer until sauce like. Add spinach, and toss for a minute. Do not over cook. Taste for salt. Place a half portion of beans and spinach on plate. Top with salmon. Top salmon with remaining portion of beans and spinach. Drizzle truffle sauce around plate. Optional: add a few drops of veal glaze around plate.