Mustard Crusted Salmon with Cannellini Bean and Escarole Ragu

I think my favorite part of the Pantry Clean Out Challenge is trying to recall why exactly I purchased a certain ingredient. Cannellini beans, for example. M doesn’t eat them, so I typically don’t cook with them. Yet I still find cans of them in my pantry. Perhaps I was going to give this salad another go? Maybe they jumped into my cart by themselves? Maybe I mistook them for garbanzos? Regardless, they were in my pantry. When the latest issue of Food and Wine magazine arrived in my mailbox, I was intrigued by a salmon and cannellini bean ragu recipe in the issue. M has been a little more willing to try new things, so I showed him the recipe and asked if he might be interested in it. “Sure.” So, it was just my luck when the grocery store had a super sale on Alaskan salmon at $8.99/lb. Why I only bought one pound at that price is beyond me. I really should have stocked up. Besides the salmon, escarole and a tomato, I had all the balance of the ingredients at home. I knew we would enjoy the salmon (the recipe is very similar to this one that we love), but I was more skeptical about the escarole ragu. The flavors were fantastic. The little bit of bacon added a smoky flavor. The beans soaked up the chicken broth and tomatoes and took on a velvety mouth feel. The escarole had a delightful crunch and a mild flavor — it could almost be mistaken for bok choy.

Note: The original recipe calls for proscuitto, I had bacon ends in my freezer so I used those in place. If you are doing the same, begin by cooking your bacon until crispy. If you are feeling extra indulgent, use the bacon grease in place of the oil in step one.

Begin by sauteing minced shallot and garlic in olive oil over moderate heat until softened.

Mustard Crusted Salmon with Cannellini Bean and Escarole Ragu

Once softened, add two diced tomatoes to the pan, along with fresh thyme, salt and pepper. Cook until the tomatoes start to breakdown.

Mustard Crusted Salmon with Cannellini Bean and Escarole Ragu

Add a drained and rinsed cannelini beans to the pot, along with 1/2-3/4 cup of chicken stock. Cook 4 minutes until the beans are hot and the liquid begins to bubble.

Mustard Crusted Salmon with Cannellini Bean and Escarole Ragu

Add in a chopped head of escarole (you may need to do this in handfuls if your pan is not large enough), lemon zest, and crumbled bacon. Cook until the escarole has wilted. Cover and keep warm.

Mustard Crusted Salmon with Cannellini Bean and Escarole Ragu

Preheat the broiler on high. Line a baking sheet with foil, place your salmon skin side down and season with salt and pepper. Broil the salmon for 6 minutes.

Mustard Crusted Salmon with Cannellini Bean and Escarole Ragu

In a small bowl, whisk together dijon mustard, whole grain mustard, white wine, garlic, thyme and olive oil.

Mustard Crusted Salmon with Cannellini Bean and Escarole Ragu

Remove the salmon from the broiler and coat with the mustard mixture. Cook 4-6 additional minutes until the fish flakes easily with a fork.

Mustard Crusted Salmon with Cannellini Bean and Escarole Ragu

Serve the salmon over the escarole ragu.

Mustard Crusted Salmon with Cannellini Bean and Escarole Ragu

Mustard Crusted Salmon with Cannellini Bean and Escarole Ragu
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Ingredients
  1. Ragù
  2. 3 tablespoons extra-virgin olive oil
  3. 1 large shallot, minced
  4. 2 garlic cloves, minced
  5. 2 tomatoes, chopped
  6. 2 teaspoons finely chopped thyme
  7. Salt and pepper
  8. One 15-ounce can cannellini beans, rinsed and drained
  9. 3/4 cup chicken stock
  10. One head of escarole, dark green leaves discarded and remaining leaves torn
  11. 3-4 slice bacon, cooked and chopped
  12. 1/2 teaspoon grated lemon zest
  13. Salmon
  14. Extra-virgin olive oil
  15. 2 6-ounce skinless salmon fillets
  16. Salt and pepper
  17. 1 1/2 tablespoons Dijon mustard
  18. 1 1/2 tablespoon whole-grain mustard
  19. 2 teaspoons dry white wine
  20. 2 garlic cloves, minced
  21. 1 teaspoon finely chopped thyme
Instructions
  1. Begin by sauteing minced shallot and garlic in olive oil over moderate heat until softened.
  2. Once softened, add tomatoes to the pan, along with fresh thyme, salt and pepper. Cook until the tomatoes start to breakdown.
  3. Add a drained and rinsed cannelini beans to the pot, along with 1/2-3/4 cup of chicken stock. Cook 4 minutes until the beans are hot and the liquid begins to bubble.
  4. Add in a chopped head of escarole, lemon zest, and crumbled bacon. Cook until the escarole has wilted. Cover and keep warm.
  5. Preheat the broiler on high. Line a baking sheet with foil, place your salmon skin side down and season with salt and pepper. Broil the salmon for 6 minutes.
  6. In a small bowl, whisk together dijon mustard, whole grain mustard, white wine, garlic, thyme and olive oil.
  7. Remove the salmon from the broiler and coat with the mustard mixture. Cook 4-6 additional minutes until the fish flakes easily with a fork.
  8. Serve the salmon over the escarole ragu.
  9. Mustard Crusted Salmon with Cannellini Bean and Escarole Ragu
Adapted from Food and Wine
Adapted from Food and Wine
Two Forks One Love http://twoforksonelove.com/

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