Coleen'S Salmon With White Bean Cassoulet

• Salmon Rub:
• 1t cayenne pepper
• 1T garlic powder
• 1t salt
• 1T parsley, dried or chopped
• 1t white pepper
• 1T sugar
• can also be used on pork or chicken
• Cassoulet
• 1C Dry white wine
• 3C Vegetable stock
• 3 large cloves garlic, finely diced
• 1T olive oil
• 1/2 yellow onion, coarsely chopped
• 8 medium mushrooms, sliced
• 1/2 Pt cherry or grape tomatoes, cut in half.
• 1C fresh spinach
• 1 regular can white beans (cannolli beans can be used, but are a bit big)

1. Rub:
2. Grind together in a mortars and pestle. Taste. (It will be much spicier than it will be when protein is cooked.) If too spicy, add garlic or sugar.
3. For salmon, suggest wash salmon, pat dry. Brush with olive oil. Rub lightly with mixture from above. Wrap in foil.
4. BBQ for 5 minutes per inch of salmon, then flip and cook for same time. If in 400 F oven, or 18 minutes per inch.
5. Cassoulet:
6. Put garlic, white wine and vegetable stock in a flat sauce pan. Simmer until reduced to 1C. Take off heat. Season with 1/2 t of rub for fish (see separate recipe).
7. *
8. While wine is reducing, use olive oil to saute onions until they begin to take on color. Add mushrooms. Saute until mushrooms are done to your satisfaction. Some browning is good.
9. *
10. Add the beans, onions, and mushrooms to the stock. Put on low heat to warm the beans. Do not cook so long as to make the beans burst.
11. *
12. Use the mushroom pan to wilt the spinach, then put in tomatoes and toss.
13. Place spinach and tomatoes to the beans, onions, and stock.
14. Toss until uniformly mixed.
15. Check seasoning.

salmon rub, cayenne pepper, garlic powder, salt, t, white pepper, t, also, cassoulet, white wine, vegetable stock, garlic, olive oil, yellow onion, mushrooms, cherry, fresh spinach, regular

Taken from www.epicurious.com/recipes/member/views/coleens-salmon-with-white-bean-cassoulet-50090303 (may not work)