Mustard Salmon with Cannellini Bean Ragu Recipe

Name: Mustard Salmon with Cannellini Bean Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Make the Ragu In a deep skillet, add the oil, shallot and garlic and cook over moderate heat, stirring, until softened, 3 minutes.
2
Add the tomatoes, thyme and a pinch each of salt and pepper.
3
Cook, stirring, until the tomatoes start to break down, 4 minutes.
4
Add the beans and stock and simmer until the beans are hot, 2 minutes.
5
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 ragu is too thick, add a little water.
6
Prepare the Salmon Preheat the broiler.
7
Line a rimmed baking sheet with foil and brush it with oil.
8
Season the fish with salt and pepper and set on the baking sheet.
9
In a bowl, whisk both mustards with the wine, 2 teaspoons of oil, the garlic, thyme and a pinch each of salt and pepper.
10
Broil the salmon fillets 6 inches from the heat for 2 minutes, until the top just starts to brown.
11
Spoon the mustard on the salmon and broil for 5 minutes, until the fish is nearly cooked through and the top is browned.
12
Spoon the bean ragu into bowls, top with the fish and serve.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 1 large shallot, minced, 2 garlic cloves, minced, 2 tomatoes, chopped, and more.

Yes, Mustard Salmon with Cannellini Bean Ragu falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mustard Salmon with Cannellini Bean Ragu

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