'HEAVEN IN A WILDFLOWER' ~ THYME-SCENTED SALMON with TUSCAN WHITE BEAN SALAD

"To see a world
in a grain of sand

and heaven in a wildflower.

Hold infinity in the palm of your hand,

and eternity in an hour."

~ William Blake

Berlandier's sundrops, Square-bud primrose, Sundrop

Calylophus berlandier

Onagraceae (Evening-Primrose Family)

Ox-Eye Daisy

Leucanthemum vulgare

(Aster family)

Geranium

Geraniaceae Family

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THYME-SCENTED SALMON with TUSCAN WHITE BEAN SALAD

~ From Chef Stephen Lewandowski in Cooking Light (May 2003) comes this delightful fresh herb infused spring/summer supper

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Bean Salad:
1 Tbsp. extra virgin olive oil
1/3 cup finely chopped celery
1/2 cup finely chopped carrot
1/2 cup finely chopped shallots
2 minced garlic cloves
3 Tbsp. lemon juice
2 tsp. chopped fresh parsley
2 tsp. chopped fresh mint
2 tsp. chopped fresh basil
2 Tbsp. water
1 (15-ounce) can drained cannellini beans or other white beans

Salmon:
2 tsp. chopped fresh thyme
1 tsp. chopped fresh parsley
1/2 tsp. sea salt
1/8 tsp. freshly ground black pepper
4 (6-ounce) salmon fillets (about 1-inch thick)
3 Tbsp. lemon juice

Garnish: arugula, sea salt, freshly ground pepper, lemon slices

• Preheat oven to 375°.
• To prepare bean salad, heat the oil in a medium nonstick skillet; add celery, carrot, shallots, and garlic. Cook 4 minutes or until tender; add juice and next 5 ingredients (juice through beans). Cook bean mixture 2 minutes or until thoroughly heated, stirring constantly. Remove from heat; cover.
• To prepare salmon, combine thyme, 1 teaspoon parsley, salt, and pepper in a small bowl; sprinkle evenly over fish. Place fish on a baking sheet or broiler pan lined with aluminum foil. Bake at 375° for 14 minutes or until fish flakes easily when tested with a fork. Remove from oven; sprinkle evenly with 3 tablespoons juice. Serve with bean salad over a bed of arugula dressed with salt, freshly ground black pepper and lemon juice. (4 servings)