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
How to Make It
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.
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
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Aggregate Rating value: 5
Review Count: 3403
Worst Rating: 0
Best Rating: 5
Author Name: CAgirlinIA
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 ;)
Review Rating:
Date Published: 2016-09-10
