Tested and Perfected by Food and Wine
Mustard Salmon with Cannellini Bean Ragù
© Con Poulos

Mustard Salmon with Cannellini Bean Ragù


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


  1. 3 tablespoons extra-virgin olive oil
  2. 1 large shallot, minced
  3. 2 garlic cloves, minced
  4. 2 tomatoes, chopped
  5. 2 teaspoons finely chopped thyme
  6. Salt
  7. Pepper
  8. Two 15-ounce cans cannellini beans, rinsed and drained
  9. 3/4 cup chicken stock
  10. One 3/4-pound head of escarole, dark green leaves discarded and remaining leaves torn
  11. 2 ounces prosciutto, chopped
  12. 1/2 teaspoon grated lemon zest


  1. Extra-virgin olive oil
  2. Four 6-ounce skinless salmon fillets
  3. Salt
  4. Pepper
  5. 1 1/2 tablespoons Dijon mustard
  6. 1 1/2 tablespoon whole-grain mustard
  7. 2 teaspoons dry white wine
  8. 2 garlic cloves, minced
  9. 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. 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.
  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.
Make Ahead The beans can be prepared through Step 1 and refrigerated overnight. Rewarm before proceeding.

Suggested Pairing

Full-bodied whites, like a Chardonnay from Sonoma, match the intensity of this flavorful salmon.