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

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

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

3. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel.

4. Heat a heavy nonstick skillet or ridged stovetop grill pan over medium-high heat. Brush both sides of salmon with oil.

5. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

6. Turn salmon over and season with salt and pepper. Cover pan tightly and reduce heat to medium.

7. 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.

8. 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 carbohydrates;

8g fiber;

386mg sodium;

146mg calcium and 1g omega-3 fatty acids.

Recipe and photo courtesy of Copyright © 2009, Alaska Seafood Marketing Institute and Stefani Marnon of Juneau, AK.

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