Mustard Salmon With Cannellini Bean Ragù Recipe 485

SLOW ROASTED MUSTARD SALMON

Slow Roasted Mustard Salmon image

Provided by Giada De Laurentiis

Time 1h15m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 fennel bulb, sliced into rings, fronds reserved for garnish
1 tablespoon extra-virgin olive oil, plus additional to finish
One 4-pound skin-on fillet of salmon, pin bones removed
3/4 teaspoon kosher salt
1/4 cup whole-grain mustard
3 teaspoon fennel seeds, toasted and crushed
2 1/2 teaspoons coriander seeds, toasted and crushed

Steps:

Preheat the oven to 300 degrees F.
Place the slices of fennel in the middle of a rimmed baking sheet and drizzle with the olive oil. Place the fillet of salmon skin-side down on top of the bed of fennel and sprinkle it with the salt. Spread the mustard evenly over the top of the salmon and sprinkle with the fennel and coriander seeds. Press gently to help the seeds adhere.
Roast until a fork inserts easily in the thickest part of the fish and the flesh flakes, approximately 1 hour. Remove the salmon to a platter. Sprinkle with the fennel fronds and drizzle with olive oil.

MUSTARD SALMON WITH CANNELLINI BEAN RAGù RECIPE - (4.8/5)

Mustard Salmon with Cannellini Bean Ragù Recipe - (4.8/5) image

Provided by DreiFromBK

Number Of Ingredients 21

Ingredients

3 tablespoons extra-virgin olive oil
1 large shallot, minced
2 garlic cloves, minced
2 tomatoes, chopped
2 teaspoons finely chopped thyme
Salt
Pepper
Two 15-ounce cans cannellini beans, rinsed and drained
3/4 cup chicken stock
One 3/4-pound head of escarole, dark green leaves discarded and remaining leaves torn
2 ounces prosciutto, chopped
1/2 teaspoon grated lemon zest
Extra-virgin olive oil
Four 6-ounce skinless salmon fillets
Salt
Pepper
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoon whole-grain mustard
2 teaspoons dry white wine
2 garlic cloves, minced
1 teaspoon finely chopped thyme

Steps:

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. 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.

SALMON WITH WHITE BEANS

Salmon with White Beans image

Creamy cannellini beans, sauteed with rosemary and lemon zest, provide a fragrant and delicious bed for steamed salmon in this easy and delicious weeknight meal.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 20m

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
1 tablespoon finely grated lemon zest (from 1 lemon), plus wedges for serving
1/2 teaspoon chopped fresh rosemary
1/2 cup chicken broth
4 skinless salmon fillets (4 to 6 ounces each)
Coarse salt and ground pepper
1/2 cup fresh parsley

Steps:

In a large skillet, heat oil over medium. Add beans, zest, and rosemary and saute until fragrant, 1 minute. Add broth and salmon to skillet and season with salt and pepper. Cover and cook until salmon is opaque, about 10 minutes. Sprinkle with parsley and serve with lemon wedges.

Nutrition Facts : Calories 581 g, Fat 30 g, Fiber 9 g, Protein 43 g, SaturatedFat 5 g

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