Tuscan Salmon & Stewed White Beans

🥘 Ingredients

• Parmesan Cheese Block
  2 unit
• Tuscan Heat Spice (use 1 tsp now, remainder later)
  2 tbsp
• black pepper
• cannellini beans
  2 unit
• crème fraîche
  4 tbsp
• garlic powder
  2 tsp
• heirloom grape tomatoes
  8 oz
• kale
  8 oz
• olive oil
• paper towels
• salmon
  20 oz
• salt
• water
  ½ cup

🍳 Cookware

• large pan
• cutting board
• medium pot
• grater

1. 

   1

   Wash and dry produce. Heat a large pan with a drizzle of olive oil over medium-high heat. Add heirloom grape tomatoes ; season with salt and black pepper . Cook, stirring occasionally, until tomatoes begin to burst, ⏱️ 2 minutes to ⏱️ 3 minutes . TIP: If tomatoes aren't bursting, gently press them with a spatula to help them along. Turn off heat; transfer to a plate. Wipe out pan. Remove and discard any large stems from kale if necessary.

   olive oil, heirloom grape tomatoes: 8 oz, salt, black pepper, kale: 8 oz
2. 

   2

   Pat salmon dry with paper towels . Season all over with Tuscan Heat Spice , salt , and black pepper . (You'll use the remaining Tuscan Heat Spice in the next step.) Heat a drizzle of olive oil in the same pan over medium-high heat. Add salmon; cook until browned and cooked through, ⏱️ 5 minutes to ⏱️ 7 minutes per side. Transfer to a cutting board .

   salmon: 20 oz, paper towels, Tuscan Heat Spice: 2 tbsp (use 1 tsp now, remainder later), salt, black pepper, olive oil
3. 

   3

   While salmon cooks, in a medium pot over medium-high heat, combine cannellini beans and their liquid, garlic powder , the remaining Tuscan Heat Spice, water , salt , and black pepper . Cook, stirring occasionally, until liquid has thickened and reduced, ⏱️ 4 minutes to ⏱️ 6 minutes . Stir in kale and crème fraîche . Grate Parmesan Cheese Block using a grater directly into pot. Cook, stirring constantly, until kale is tender, ⏱️ 3 minutes to ⏱️ 5 minutes . Remove from heat. Stir in blistered tomatoes. Taste and season with salt and black pepper .

   cannellini beans: 2 unit, garlic powder: 2 tsp, water: ½ cup, salt, black pepper, kale, crème fraîche: 4 tbsp, Parmesan Cheese Block: 1 unit, salt, black pepper
4. 

   4

   Slice salmon crosswise. Divide stewed white beans and kale between shallow bowls; top with salmon. Add a drizzle of olive oil ; grate the remaining Parmesan Cheese Block over top. Serve.

   olive oil, Parmesan Cheese Block: 1 unit