Bean Salad with Fresh Salmon and Dill

(recipe from Food & Wine magazine)

1 1/2 cups dried cannellini beans (10 ounces), soaked overnight and drained
1 small onion, halved
1 carrot, halved
4 garlic cloves, lightly smashed
2 bay leaves
1 medium fennel bulb, finely diced, stalks, core and fronds reserved
Salt and freshly ground pepper
1 Tbsp. chopped fresh dill
1/2 cup good fruity olive oil
Two 8-oz. skinless salmon fillets

Place the beans in a large pot.  Add 2 quarts of water and the onion, carrot, garlic, bay leaves and the reserved fennel stalks and core.  Bring to a boil, reduce the heat to very low, cover and simmer until the beans are tender, about 1 hour.  Season the beans with salt and pepper during the last 10 minutes of cooking.

Drain the beans and discard all the cooked vegetables.  Coarsely chop the fennel fronds.  Transfer the beans to a large serving platter and, while still warm, add the dill, diced fennel bulb, fennel fronds and all but 1 Tbsp. of the olive oil.  Season with salt and pepper and toss gently to combine.

In a medium nonstick skillet, heat the remaining 1 Tbsp. of olive oil.  Season the salmon on both sides with salt and pepper, add the fish to the skillet and cook over moderate heat on 1 side until brown and crusty, about 3 minutes.  Gently flip the salmon and cook on the other side until just cooked through, about 4 minutes.  Transfer the salmon to a plate to cool slightly.  Break the salmon into large flakes and toss gently with the beans.  Serve the salad warm or at room temperature.

(A nice hearty salad with great flavor.  Beware of overcooking the beans - check that they're not turning too mushy.  I cooked mine an hour and they were a bit overdone.  Also, I'm not a fan of throwing out the onions and carrots and garlic - perhaps may be nice to chop them a bit and keep them in the salad?  Might give it a try next time...  I did not use so much olive oil - can add to your liking.  Also, instead of fresh salmon, I added the thick smoked salmon to mine, which tasted nice.)