Food & Wine


21
4
What's This?
Serving size 4
Total Time

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.

Ingredients

Ragù

3 Tbsp extra-virgin olive oil 1 large shallot, minced 2 garlic cloves, minced 2 tomatoes, chopped 2 tsp finely chopped thyme Salt Pepper2 15-ounce cans cannellini beans, rinsed and drained ¾ cup chicken stock1 3/4-pound head of escarole, dark green leaves discarded and remaining leaves torn 2 oz prosciutto, chopped ½ tsp grated lemon zest

Directions

  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.

Ingredients

Salmon

Extra-virgin olive oil
4 6-ounce skinless salmon fillets
Salt
Pepper
1 ½ tsp Dijon mustard
1 ½ Tbsp whole-grain mustard
2 tsp dry white wine
2 garlic cloves, minced
1 tsp finely chopped thyme

Directions

  1. 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.

America's Best Brunch Spots
Best Chicken Dishes in the U.S.
Best Ethnic Food in the U.S.
Best Burgers in the U.S.
America's Best Chocolate Chip Cookies

Recipe Credit: Giada De Laurentiis
Image Credit: Con Poulos

More From Kitchen Daily:

Maple-Dijon Salmon Skewers Maple-Dijon Salmon Skewers
Maple-Dijon Salmon Skewers
Farro Salad with Arugula and Feta Farro Salad with Arugula and Feta
Farro Salad with Arugula and Feta
Three Bean Quinoa Salad Three Bean Quinoa Salad
Three Bean Quinoa Salad

Tags: Dinner, Lunch, Main Dish, Healthy, Seafood, Salmon, Bean & Legume

Terms of Service | Privacy Policy Corporate Site | Advertise With Us