This recipe got lost in my files where I keep recipes I’ve prepared, the ones I’m going to post about. It’s a good one and worth making. It’s healthy and filling.
Do you ever crave beans? I crave lentils now and then, and I do love-me-a-bowl-of-beans or chili about once a year or so, but like bread, mashed potatoes and rice, I try to give them a pass. I was craving beans the day I made this, and in looking at my to-try file, this recipe seemed to be the one to make. I had some escarole; yes, I had a can of cannellini beans; and I always have those lovely salmon fillets in the freezer. As I recall, since I made this a couple of months ago, that plate was all I ate for dinner. I thought it was a rounded-out menu since the escarole (vegetable) was in the ragu.
If you’re good at multi-tasking, by all means do both things at once (the bean ragu and the salmon). Neither part takes all that long. If you’re substituting spinach or arugula for the escarole, then don’t add that into the beans until you’re nearly ready to eat as it’s best when it’s just barely cooked. Depending on the thickness of the salmon, you may need to cook it longer – it’s broiled first, to get it brown (see photo), then if it’s not quite done, turn oven to 400° and bake for 3-4 minutes. That’s what I had to do as the salmon was thicker than some.
As you make the ragu, do taste it periodically, and at the end add more salt, pepper and lemon juice if it needs it. I think the beans need acid to give it some perk, so I did add more lemon juice at the end. Next time I’ll add more lemon zest to sprinkle on top of the beans. If you’re making this for guests, I would make the bean mixture an hour ahead, just so you can get it done. It would be fine at room temp for that long. Prep the salmon, the pan for it, then when you’re ready to eat, just cook the salmon and reheat the beans and add the greens. Done.
What’s GOOD: for me, I liked the textural contrast between the salmon and the just slightly chew to the beans. Loved the flavor in the beans – it has a whole bunch of stuff in it to make it taste good. I like salmon, so it was a cinch that I’d like the whole dish. It’s a one-plate meal, though you do use 2 pans to cook everything.
What’s NOT: really nothing that I can think of. It was a tasty dish.
printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)
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Mustard Salmon with Cannellini Bean Ragù
Recipe By: Adapted some from a Giada De Laurentiis recipe
Serving Size: 4
RAGU:
3 tablespoons extra-virgin olive oil
1 large shallot — minced
2 garlic cloves — minced
2 tomatoes — chopped (or a 15 ounce can, drained)
2 teaspoons thyme — finely chopped (or less if using dried)
salt and freshly ground black pepper
30 ounces canned cannellini beans — rinsed and drained
3/4 cup chicken stock — or more if needed
3/4 pound escarole — dark green leaves discarded and remaining leaves torn (or substitute baby spinach or arugula)
2 ounces prosciutto — chopped
1 teaspoon lemon zest
SALMON:
extra-virgin olive oil
24 ounces salmon fillets salt and freshly ground black pepper
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons whole grain mustard
2 teaspoons dry white wine — (or red if that’s all you have)
2 garlic cloves — minced
1 teaspoon thyme — finely chopped (or Italian parsley)
1 teaspoon lemon juice — or more if needed
1/4 cup Italian parsley — chopped, for garnish
1. 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. It’s nice to have a bit of the broth on the plate, so do add water or more broth as needed. Add lemon juice and taste for seasonings. Add more lemon juice to give it ample zip, if needed. IF you substitute spinach or arugula for the escarole, don’t add it until just before serving, as it’s best when it’s barely cooked through. The escarole can handle a bit longer cooking.
2. 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. Test to see if the fish is cooked through – if not, turn oven temp to 400° and continue to bake for 3-4 minutes. Spoon the bean ragù into bowls or a dinner plate with somewhat sloped sides, top with the fish and serve, sprinkled with chopped parsley.
Per Serving: 529 Calories; 19g Fat (32.1% calories from fat); 49g Protein; 40g Carbohydrate; 12g Dietary Fiber; 98mg Cholesterol; 1439mg Sodium.
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