Grilled Salmon Cassoulet of Northern White Beans and Pork Sausage with Tomato Broth

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Credit: Bradley Manchester
The National Culinary Review, October 2009


1 cup dried white beans
3 cups chicken stock
1/2 cup onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced
1 bay leaf
1 T. ground turmeric
1 pinch saffron
4 (6 oz.) pieces seasoned salmon
1 cup cooked Italian sausage, divided
Tomato Broth (recipe follows)

Tomato Broth
1 cup pureed fresh tomato
1/4 cup unsalted butter


1) In pot. combine beans, chicken stock, onion, celery, carrot, bay leaf, turmeric and saffron; simmer until beans are cooked through. Drain oil extra liquid; set beans aside.

2) To serve, per order: Grill 6 oz. salmon to desired doneness. In sauté pan, put 1/4 cup Italian sausage and cooked beans; heat through. On plate, mound bean/sausage mixture in center; top with salmon. Drizzle tomato broth around salmon. Serve immediately.

Tomato Broth
Method: Heat tomato puree over low heat; whisk in butter. Hold for service.


Main Dish, Seafood, The National Culinary Review

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