This one-dish meal tastes rich and intricate, but takes less than an hour to make. The salmon and cannellini beans are low fat sources of protein, keeping this dish healthy and satisfying despite the flavorful addition of prosciutto.
The recipe starts by simmering the shallots, garlic, tomatoes, and thyme with the beans, enriching them with flavor. The prosciutto brings in some depth and heartiness, balanced nicely by the lemon zest and fresh escarole. This was my first time cooking escarole, and I was pleased with the slight earthiness it added to the ragú. If you can’t find escarole, I have it on good authority that spinach is a suitable substitute. (Thanks for the tip, mom!)
Broiling the salmon as instructed cooked our filets exactly to medium. I didn’t bother with using two different mustards because I enjoy the spiciness of Dijon, but if you prefer something subtler I would recommend following the recipe exactly. Mustard is also an ingredient that you need to double check for gluten. Mustard flour contains wheat and is sometimes added to prepared mustard. I like Annie’s Naturals Dijon, which is labeled gluten free.
Actual cooking time is less than 15 minutes, so if you get the salmon in the oven while the beans are still simmering you can eat in under half an hour. Ben and I prepared this meal together, and it was a quick and easy recipe with the aid of a sous-chef. It was also delicious! This healthy, but decadent, preparation of salmon will definitely make it to my table again.
Mustard Salmon with Cannellini Bean Ragú by Giada de Laurentis
Food and Wine May 2014