These rustic cannellini beans don't cook for very long, but they have a rich, rustic flavor because they're simmered with prosciutto and escarole. Along with the mustard-and-garlic-glazed salmon, it's a great one-dish meal.
Slideshow: Salmon Recipes
3 tablespoons extra-virgin olive oil
1 large shallot, minced
2 garlic cloves, minced
2 tomatoes, chopped
2 teaspoons finely chopped thyme
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
2 ounces prosciutto, chopped
1/2 teaspoon grated lemon zest
Extra-virgin olive oil
Four 6-ounce skinless salmon fillets
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
How to Make It
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.
Step 2 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.
The beans can be prepared through Step 1 and refrigerated overnight. Rewarm before proceeding.
Full-bodied whites, like a Chardonnay from Sonoma, match the intensity of this flavorful salmon.
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Review Body: LOVE this recipe (love cannellini beans anyway!). As with a lot of recipes, it is very helpful to have things prepped and handy beforehand....it went pretty fast. My only substitutions were pancetta rather than proscuitto (which I chopped fine and added with shallot and garlic) and Swiss chard instead of escarole (because it was in the garden). A keeper and a wonderful Fall meal. Just wished we'd had a baguette but.....saved some calories since we didn't ;)