
Yields:
4
Total Time:
50 mins
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.
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Ingredients
Ragù
- 3 Tbsp. extra-virgin olive oil
- 1 large shallot
- 2 clove garlic
- 2 tomatoes
- 2 tsp. thyme
- salt
- Pepper
- 2 can cannellini beans
- 3/4 cup chicken stock
- 1 head of escarole
- 2 oz. prosciutto
- 1/2 tsp. grated lemon zest
Salmon
- extra-virgin olive oil
- 4 salmon fillets
- salt
- Pepper
- 1 1/2 Tbsp. Dijon mustard
- 1 1/2 tsp. whole-grain mustard
- 2 tsp. dry white wine
- 2 clove garlic
- 1 tsp. thyme
Directions
- Step 1Make the Ragù: 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 2Prepare 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.
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