Ingredients Seafood Fish Salmon Mustard Salmon with Cannellini Bean Ragù 5.0 (3,400) 1 Review 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 By Giada De Laurentiis Giada De Laurentiis Instagram Giada De Laurentiis is the Emmy award-winning television personality of Food Network's Everyday Italian, Giada at Home, Giada's Weekend Getaways, Giada In Paradise, Giada In Italy, Giada's Holiday Handbook, Giada Entertains, Giada On The Beach, Giada's Holiday Handbook, NBC Today Show contributor and a Food Network Star judge, as well as GIADA and Pronto by Giada restaurants in Las Vegas, as well as GDL Italian restaurants in Baltimore and GDL Italian restaurants. She is the author of nine New York Times bestselling cookbooks, including Giada's Italy, as well as a series of children's books called Recipe for Adventure. Her lifestyle and e-commerce website, Giadzy.com, launched in 2017, featuring new recipes, entertaining and travel tips, videos, as well as kitchen products. Food & Wine's Editorial Guidelines Updated on April 30, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 50 mins Yield: 4 Ingredients Ragù 3 tablespoons extra-virgin olive oil Ragù 1 large shallot, minced Ragù 2 garlic cloves, minced Ragù 2 tomatoes, chopped Ragù 2 teaspoons finely chopped thyme Ragù Salt Ragù Pepper Ragù Two 15-ounce cans cannellini beans, rinsed and drained Ragù 3/4 cup chicken stock Ragù One 3/4-pound head of escarole, dark green leaves discarded and remaining leaves torn Ragù 2 ounces prosciutto, chopped Ragù 1/2 teaspoon grated lemon zest Salmon 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 Directions 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. 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. Rate it Print