What To Cook This Weekend? Ask Chef Jenn


Roasted Salmon w/ Stewed White Beans & Preserved Lemon


Roasted Salmon with Stewed White Beans and Preserved Lemon is a beautiful dish that combines old favorites in an exciting new way — and is the brainchild of our friend, Chef Jennifer Hill Booker. While it’s common to enjoy fried catfish with white beans, the idea of salmon roasted with white wine and lemon juice adds a fresh and healthy twist, and the stewed white beans they’re paired with are vegetarian, to boot.

Since both the beans and the preserved lemon can be made ahead of time, and the salmon takes minutes to cook, the recipe is great for a quick weeknight meal as well as a simple (and gorgeous) way to entertain. White beans are infused with flavor from onions, carrots, celery, garlic, bay leaves and fresh thyme. And the preserved lemon adds a salty, bright tartness to the whole dish. It’s a combo you may not have seen before, but one you won’t soon forget. Full of healthy fats, protein and fiber, it’s truly something new and different for your palate.

For a copy of the recipe, click HERE.



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~Deep South SeasonAll

~Baby It's Cold Outside Chili Seasoning

~Moulin Rouge Sassy Salt

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Chef Jennifer's

Cooking Tips:

#1

Plan your menu around your grocer's weekly sales ad. Your ingredients will be in stock, in season, and on sale!

 
#2

Shop, Cook & Eat Seasonally. In-season produce is fresh, inexpensive, and tasty!

#3

Cook Once & Eat Twice. Cook a double batch of dishes like soups, beans and chili-for those days you don't feel like cooking!