Pan-Seared Crispy Salmon

• 4 6- ounce salmon fliets, with skin
• 3 tablespoons olive oil
• 1 teaspoon minced garlic
• 2 tablespoons diced shallot
• 1 large leek, white part only, washed well and diced
• 1.5 cups shelled fresh cannellini beans, cooked
• 2 cups white wine
• 1 teaspoon unsalted butter

1. Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a saute pan. Place the salmon, skin-side down, in the pan and cook (without moving the fish) until the skin is crispy, about 4 to 5 minutes. Reduce the heat, turn the salmon, and continue to cook for another 3 to 4 minutes.
2. Meanwhile, heat the remaining tablespoon oil in another saute pan over medium heat. Add the garlic, shallots, and leek; saute for 3 to 5 minutes until the leak begins to soften.
3. Add the cannellini beans and the wine; bring to a gentle simmer. Add the butter. Season to taste with salt and pepper.

salmon fliets, olive oil, garlic, shallot, only, cannellini beans, white wine, unsalted butter

Taken from www.myrecipes.com/recipe/pan-seared-crispy-salmon (may not work)