Mustard Salmon with Cannellini Bean Ragù

Photo by Andrei F.
Adapted from foodandwine.com

PREP TIME

--

minutes

TOTAL TIME

50

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

50

minutes

SERVINGS

4

servings

Adapted from foodandwine.com

Ingredients

  • 3

    tablespoons extra-virgin olive oil

  • 1

    large shallot, minced

  • 2

    garlic cloves, minced

  • 2

    tomatoes, chopped

  • 2

    teaspoons finely chopped thyme

  • Salt

  • Pepper

  • Two

    15-ounce cans cannellini beans, rinsed and drained

  • 3/4

    cup chicken stock

  • One

    3/4-pound head of escarole, dark green leaves discarded and remaining leaves torn

  • 2

    ounces prosciutto, chopped

  • 1/2

    teaspoon grated lemon zest

  • Extra-virgin olive oil

  • Four

    6-ounce skinless salmon fillets

  • Salt

  • Pepper

  • 1 1/2

    tablespoons Dijon mustard

  • 1 1/2

    tablespoon whole-grain mustard

  • 2

    teaspoons dry white wine

  • 2

    garlic cloves, minced

  • 1

    teaspoon finely chopped thyme

Directions

MAKE THE RAGU In a deep skillet, add the oil, shallot and garlic and cook over moderate heat, stirring, until softened, 3 minutes. Add the tomatoes, thyme and a pinch each of salt and pepper. Cook, stirring, until the tomatoes start to break down, 4 minutes. Add the beans and stock and simmer until the beans are hot, 2 minutes. Add the escarole, prosciutto and lemon zest and cook over moderately high heat, stirring, until the escarole is just wilted, 4 minutes; if the bean ragù is too thick, add a little water. PREPARE THE SALMON Preheat the broiler. Line a rimmed baking sheet with foil and brush it with oil. Season the fish with salt and pepper and set on the baking sheet. In a bowl, whisk both mustards with the wine, 2 teaspoons of oil, the garlic, thyme and a pinch each of salt and pepper. Broil the salmon fillets 6 inches from the heat for 2 minutes, until the top just starts to brown. Spoon the mustard on the salmon and broil for 5 minutes, until the fish is nearly cooked through and the top is browned. Spoon the bean ragù into bowls, top with the fish and serve.

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