Delfina's Pan-Roasted Salmon With Summer Bean Ragout & Salsa Verde

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Salsa Verde

1 shallot, finely minced

2 tablespoons Champagne vinegar

2 anchovy fillets

2 garlic cloves, sliced

Salt to taste

1/2 cup finely minced Italian parsley

1/4 cup finely minced fresh mint

1 tablespoon finely minced capers

1/2 cup extra virgin olive oil

Vegetables & Fish

1/2 pound cranberry beans or other fresh shelling beans

1 rib celery, coarsely chopped

1 carrot, peeled and coarsely chopped

1/4 yellow onion

2 sprigs each, parsley, sage and thyme, tied together

2 bay leaves

3 garlic cloves, peeled but left whole + 1 garlic clove, minced

1/2 pound Blue Lake and/or yellow wax beans, frenched if desired

4 king salmon fillets, 6 ounces each

Freshly ground pepper to taste

3 tablespoons olive oil

1/2 red onion, thinly sliced

20 cherry tomatoes, halved

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