Mustard Salmon with Cannellini Bean Ragù

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.


  • 3 Tbsp extra-virgin olive oil
  • 0.5 tsp grated lemon zest
  • 2 Ounce prosciutto, chopped
  • 1 3/4-pound head of escarole, dark green leaves discarded and remaining leaves torn
  • 1 large shallot, minced
  • 2 garlic cloves, minced
  • 2 tomatoes, chopped
  • 2 tsp finely chopped thyme
  • Salt
  • Pepper
  • 2 15-ounce cans cannellini beans, rinsed and drained
  • 0.75 cup chicken stock
  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.


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

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Recipe Credit: Giada De Laurentiis
Image Credit: Con Poulos