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Roasted Salmon with Stewed White Beans & Preserved Lemon
CAMELLIA21Ingredients
6Hours
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Ingredients
US|METRIC
4 SERVINGS
- 24 oz. salmon fillets (skin on)
- 1 Tbsp. sea salt
- 1 tsp. freshly ground black pepper
- 2 Tbsp. extra virgin olive oil (+ 2 more tablespoons for drizzling)
- 1/2 cup white wine (such as Pinot Gris, Chardonnay or Voignier)
- 1/4 cup fresh lemon juice
- 1 large lemon (cut into 4 wedges, for garnish, optional)
- 2 lb. great northern beans (Camellia Brand, soaked overnight in cold water, and drained)
- 1/4 cup olive oil
- 1 yellow onion (large, diced, about 1 cup)
- 2 large carrots (diced, about 1 cup)
- 3 celery stalks (diced, about 1 cup)
- 4 cloves garlic (minced)
- 8 cups vegetable stock
- 1 bay leaf
- 3 thyme sprigs (fresh)
- salt
- freshly ground pepper
- 4 large lemons (trimmed at both ends, thinly sliced)
- 6 Tbsp. sea salt
- 1/3 cup fresh lemon juice
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