Mustard Salmon with Cannellini Bean Ragù

By DreiFromBK

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

Preparation

Step 1

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.