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Mustard Salmon with Cannellini Bean Ragù


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Rate this recipe 4.5/5 (10 Votes)


  • 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


Servings 4
Cooking time 50mins
Adapted from


Step 1

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.

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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