Once while traveling through Wichita, we had a fabulous salmon dish. After dinner, I took notes as the waiter told us how it was made. This is my attempt at reproducing it.
2 strips bacon
1 tbsp diced shallot
1 15-oz can cannellini (white kidney) beans
1 tbsp capers
1/3 cup chicken stock
2 6-oz pieces fresh salmon
1 tbsp olive oil
Cooking oil spray
1 tbsp whole grain Dijon mustard
1 tbsp maple syrup
3 cups spinach
Juice from ½ lemon
Cook bacon until crisp, then crumble it. Sauté diced shallot in 1 tablespoon retained bacon grease until they start to brown. Add drained cannellini beans, capers and crumbled bacon. Stir in chicken stock.
In small bowl, mix mustard and syrup. Preheat oven to 350. Heat olive oil in pan with high heat. Add salmon, searing on both sides. Spray oven-proof glass pan with cooking oil. Put salmon in pan, and baste with mustard mixture. Heat salmon until cooked, being careful not to overcook.
If you are making this for company and want to get the prep work done before your guests arrive, put the seared and basted salmon (still raw in the center) in a 200 degree oven. It will cook slowly and should be the done in about 45 minutes to an hour. Watch it to be sure it doesn't overcook and dry out.
Steam spinach. Squeeze lemon over spinach.
To serve, put beans in center of plate. Layer spinach on top of beans. Place salmon across beans and spinach.