This recipe was taken from the May 1997 issue of Food and Wine

Ingredients:

1 1/2 cups (10 oz) dried cannellini beans, soaked overnight
1 small onion, halved
1 carrot, halved
4 garlic cloves, smashed
2 bay leaves
1 medium fennel bulb, finely diced, stalks, core and frons reserved
salt and pepper
1 Tblsp fresh dill, chopped
1/2 cup good fruity olive oil
Two 8 oz. Skinless salmon fillets

Drain the soaking liquid off the beans and place the beans in a large pot. Add 2 quarts of water, along with the onion, carrot, garlic, bay leaves and the reserved fennel stalks and core. Bring to a boil, reduce to very low heat, cover and simmer until the beans are tender, about 1 hour. Season the beans with salt and pepper during the last 10 minutes of cooking

Drain the beans and discard all the cooked vegetables. Coarsely chop the fennel fronds. Transfer the beans to a large serveing platter, and, while still warm, add the dill, diced fennel bulb, fennel fronds and all but 1 tablespoon of the olive oil. Season with salt and pepper and toss gently to combine. The salad can be made to this point up to 2 days ahead, then refrigerateed. Return the beans to room temperature before proceeding.

In a medium non-stick skillet, heat the remaining oilve oil. Season the salmon on each side with salt and pepper. Add the fish to the skillet and cook over moderate heat on one side until brown and crusty, about 3 minutes. Gently flip the salmon and cook the other side until just cooked through, about 4 minutes. Transfer the salmon to a plate and cool slightly. Break the salmon into large flakes and toss gently with the beans. Serve the salad warm or at room temperature.