Bombolini Beans and King Salmon with Toasted Garlic

from Chad Callahan of Fish

Serves 4

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INGREDIENTS:
1 lb Bombolini beans or Italian butter beans
6 cups Chicken stock
About 10 cups water
2 Yellow onions, chopped fine
1 Tbsp Oregano, dried
1 Tbsp Thyme, dried
1 Garlic clove, chopped
2 Tbsp Tomato paste
1 ½ Tbsp Smoked paprika
½ Tbsp Fresh ground black pepper
1 Tbsp Sea salt
2 oz. Extra virgin olive oil
2 cups Arugula
12 Cloves of garlic-peeled
1 ½ cup Extra virgin olive oil
6 3 oz. filets of salmon, thinly sliced

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PREPARATION:
Soak the beans in plenty of water overnight. Drain the beans and reserve the water. Mix together 6 cups of the soak water and 6 cups of chicken stock in a stock pot; simmer.

Using a 4-quart pot, sauté the chopped garlic and onion in olive oil. When the onions are clear, add the dried herbs, smoked paprika, pepper and salt. Sauté for 5 minutes. Add the tomato paste while cooking on high heat. Add the beans and stir for 5 minutes to incorporate the ingredients.

Pour enough of stock-water mixture to cover 1 inch above the beans. Simmer for 1½ hour or until tender. Stir frequently to avoid sticking. Check seasoning. Add salt and pepper to taste.

Peel the 12 cloves of garlic. Thinly slice each clove. In a saucepan combine the garlic with 1½ cups of extra virgin olive oil. Brown the garlic to the point just before golden brown. Remove from heat. Sprinkle with sea salt; set a side.

Skin the salmon filets. Slice each one in half.

Heat sauté pan. Add the extra virgin olive oil.
Salt and pepper the salmon. Add to the pan and cook 2 minutes on one side only.