WILD ALASKA SALMON WITH A FENNEL, ONION, WHITE BEAN SALAD AND ORANGE-TOMATO SAUCE

Recipe by Stefani Marnon, Chef at Governor Murkowski's Executive Residence, Juneau, AK

Prep Time: 15 minutes   Cook Time: 12 minutes   Servings: 6

6 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
2 Tablespoons olive oil

White Bean Salad
2 cans (15 oz. each) white beans, drained and rinsed
1 fennel bulb, thinly sliced
1 Tablespoon fennel top greens, minced
1/4 small red onion, thinly sliced
3 Tablespoons olive oil
Salt and pepper, to taste

Orange-Tomato Sauce
3 cans (5.5 oz. each) tomato juice
2 Tablespoons frozen orange juice concentrate, thawed
Salt and pepper, to taste

Prepare White Bean Salad: Mix all ingredients in a large bowl; set aside.

Prepare Orange-Tomato Sauce: Bring ingredients to a simmer in a small saucepan; keep warm.

Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet or ridged stovetop grill pan over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn salmon over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon OR 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

To serve, place 1/2 cup beans in the middle of a plate. Pour 1/4 cup sauce around the beans and top with salmon portion. Garnish with fennel tops (optional).

Nutrients per serving: 444 calories, 16.5 total fat, 3g saturated fat, 33% calories from fat, 84mg cholesterol, 34g protein, 40g carbohydrate, 8g fiber, 386mg sodium, 146mg calcium and 1g omega-3 fatty acids.