Porcini-Crusted Salmon wth White Bean Mash




Yield: 4 servings

This recipe has a lot of moving parts, but is so worth it.  I mean, so so worth it.  The dish combines a luxurious white bean mash with perfectly cooked salmon, a very sharp vinaigrette and peppery arugula.  And it has bacon!  Try it.



2 cans cannellini beans

1 large garlic clove, roughly chopped

1/3 cup extra-virgin olive oil

1/4 to 1/3 cup vegetable or chicken stock, to thin


2 ounces dried porcini mushrooms

Four 4- to 6-ounce salmon filets, skin removed

2 tablespoons extra-virgin olive oil

16 ounces cremini mushrooms, caps removed and thickly sliced

6 slices thick-cut bacon, chopped

2 ounces baby arugula


1/4 cup bacon fat, reserved from cooking the bacon

3 tablespoons red wine vinegar or dry red wine

1 teaspoon Dijon mustard

1 to 2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper


In the bowl of a food processor, add the garlic clove and pulse to mince.  Add the cannellini beans and process until almost smooth.  Add the olive oil and process until smooth.  Place in a small saucepan and heat over low heat to warm.  Whisk in the vegetable stock slowly to thin out the white bean mash to your desired consistency.  Season to taste with salt and pepper.  Hold over low heat until ready to serve.


In a large skillet, heat the olive oil over medium-high heat and sauté the mushrooms for 8 to 10 minutes, until reduced in size and golden brown.  Set aside.  Discard the olive oil remaining in the pan.  In the same skillet, sauté the bacon over medium heat for 10 to 12 minutes, until cooked through and slightly crispy.  Drain on paper towels.  Reserve 1/4 cup of the bacon drippings to make your vinaigrette.  In the saucepan, add the bacon fat, red wine vinegar and Dijon mustard and whisk to combine.  Stream in the 1 to 2 tablespoons extra-virgin olive oil.  Season to taste with salt and pepper.  Set aside.


Preheat the oven to 400°.  Heat the same skillet over medium heat with 1 to 2 tablespoons of olive oil.  In the bowl of a food processor, add the dried mushrooms and process into a fine dust, about 1 minute.  Pat the salmon filets dry with paper towels and season both sides with salt and pepper.  Press the porcini dust into all sides of the salmon.  Cook the salmon filets in the skillet for 4 minutes on one side.  You may have to cook in two batches, depending on the size of your skillet and burner.  Flip the salmon filets, add the reserved mushrooms and roast in the oven to approximately 4 to 5 minutes, or to your desired doneness.


On your serving plates, spread the white bean mash.  Mix a very small amount of the vinaigrette with the arugula and arrange on top of the white beans.  Sprinkle the bacon over the top.  Add one salmon filet to each plate and spread the mushrooms around the fish.  Drizzle a little vinaigrette over the entire dish prior to serving.


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