Tapas: White Beans y Catalonia and Salmon in Chimayo Cream Sauce

It's salmon season again! Picked up some fresh local salmon from the farmer's market at Santana Row. The fish vendor there is super nice & always has something good. The market was smaller than usual because of the impending rain, but we still scored some nice green garlic, broccoli, and (of course) the fresh salmon. (Some alder-smoked salmon followed us home, too--not quite as good as Grandpa Al's, but it's the best I've ever found for sale.) Both were "tail" pieces, which is always my preference. A bit less fat and definitely fewer bones. Grandpa Al always says the cheek pieces are the best, which are pretty much the antithesis...but also really good. Just depends on what you're looking for & what you're doing with it.

White Beans y Catalonia

1. Saute mushrooms & offload


2. Saute sliced Catalonia sausage


3. Add white beans & sliced green garlic


4. Add mushrooms back to pan & add white wine


5. Season with pepper to taste


6. Simmer covered


7. Serve in a cazeula

Salmon

1. Lightly toast some ground chimayo chile in a saucier, add some white wine & chicken broth, and then simmer to rehydrate the chile


2. Remove the skin from the salmon filets, season with salt & pepper, spray with olive oil, and grill. No mesquite-grilling happening tonight, it's still raining so we resorted to the electric "pannini press"
3. 
   
4. Finish the sauce with sour cream & season to taste


5.