Grilled Sage Salmon over Creamy white beans

Ingredients

• Grilled Salmon
  • 2 pounds of salmon filets
  • 4 limes
  • 2 tblespoons Dijon Mustard
  • 1/2 cup olive oil
  • Freshly ground pepper to taste
  • 30 fresh sage leaves
  • Coarse sea salt to taste
• Creamy white beans
  • 1 TBSP butter
  • 3 cloves of Roasted garlic or fresh garlic chopped
  • 2 (15oz) cans of white beans. I used navy and butter beans.
  • 4 fresh sage leaves chopped
  • 1/4 tsp ground nutmeg
  • 2 tbsp ground parmesan cheese
  • Freshly ground pepper to taste
  • Coarse sea salt to taste

Directions

1. Marinate Salmon 30 minutes:
   • Rinse and pat salmon filets dry with paper towels
   • Zest 1 lime into a small bowl
   • Add juice of 1 and a half limes, Mustard, two tablespoons of olive oil, pepeer and salt.
   • Chop 6 sage leaves and add them to the marinate
   • Mix thoroughly and spread the mixture on both sides of the salmon.
   • Allow to marinate for at least 30 minutes in the refrigerator
2. Meanwhile start the beans
   • In a medium saucepan, melt the butter over medium-high heat.
   • Add garlic saute until fragrant.
   • Add sage and saute for a minute.
   • Add 1 can of beans and their liquid.
   • Drain the other can of beans and add to the saucepan.
   • Add nutmeg.
   • Season generously with salt and pepper
   • When the mixture begins to bubble around the edges of the pan reduce the heat to low and let it simmer, stirring occasionally, until it has thickened. About 30 minutes.
3. Back to the salmon
   • Preheat the grill
   • Heat the remaining olive oil from step 1 in a small frying pan and saute the sage leaves until crisp. Remove crisp sage from the oil and chop.
4. Grill Salmon
   • Grill salmon for about six minutes on each side until it reaches the desired doneness.
5. Finish Beans
   • Stir parmesan
6. Plate
   • Spoon about a fourth of the beans onto the plate
   • Place a filet of salmon on top of the beans
   • Top the salmon with crisp sage leaves
   • Garnish with remaining limes cut into quarters.