Hiddenfjord Salmon Recipe

Prepare and marinate

Pat salmon fillets dry with paper towels. In a small bowl combine 3 tbs olive oil, lemon zest, minced garlic, 1 tsp sea salt and 1 tsp black pepper. Brush or rub the mixture over the flesh and sides of each fillet (leave skin lightly oiled). Let sit at room temperature 15 minutes (or refrigerate up to 30 minutes).

Grill the salmon

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates lightly. Place salmon skin-side down and grill without moving for 4–6 minutes depending on thickness until skin is crisp and flesh is opaque about 2/3 of the way up. Flip carefully and grill 1–2 minutes more for medium (internal temp ~120–125°F) or longer if you prefer more done. Remove from heat and rest 3–4 minutes. Keep warm while beans and salad are finished.

Soak and rinse beans (if using dried)

Rinse 2 cups dried beans and soak in cold water to cover by 2 inches for 8 hours or overnight. For quick method, bring beans and 8 cups water to a boil for 2 minutes, remove from heat, cover and let sit 1 hour. Drain and rinse before cooking.

Cook the beans

In a medium pot, heat 2 tbs olive oil over medium heat. Add chopped onion and diced carrot and cook until softened, about 6–8 minutes. Add smashed garlic and cook 30 seconds. Add drained beans, chopped tomato (or crushed), bay leaf, dried oregano and enough fresh water to cover by 1 inch (about 4–6 cups depending on pot). Bring to a gentle simmer, partially cover and cook until beans are tender, 45–75 minutes depending on bean age, checking occasionally and adding water if necessary. Remove bay leaf.

Finish piazzi

When beans are tender and most liquid is absorbed but mixture remains saucy, stir in 1 tbs red wine vinegar, 2 tbs chopped dill (or parsley), 1.5 tsp salt and 1/2 tsp black pepper. If mix seems dry, add up to 1/2 cup water to reach a loose stew consistency typical of piazzi. Taste and adjust seasoning. Keep warm until ready to serve.

Prepare dressing

In a small bowl whisk together 2 tbs lemon juice, 2 tbs olive oil, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until emulsified.

Assemble salad

Trim fennel fronds and reserve a few for garnish. Thinly slice fennel bulbs (use mandoline for even slices). In a salad bowl combine sliced fennel, 2 cups baby arugula, and chopped toasted nuts if using. Toss with the dressing just before serving so greens remain crisp.

Divide warm piazzi beans among 4 plates as the base. Place a grilled salmon fillet atop or beside the beans. Add a portion of baby fennel salad on the side. Drizzle a light 2 tsp olive oil over the salmon and beans, garnish with dill fronds or parsley and serve with lemon wedges. Serve immediately.