Рецепт Salmon with Mustard Sauce and a Cannellini Ragu
Salmon is a true workhorse in the
world of seafood. It is on menus everywhere
and seems to come from an endless number of places around the world. On my most recent visit to the market to pick
up the fish to make this dish, I saw no less than 5 different salmon offerings
ranging in price from 19.99 lb. for Norwegian Wild-Caught Salmon to Farm-Raised
Fish from Chile at 7.99 a lb. In
between, there was Canadian Wild Caught and Farm Raised and Pacific Salmon of undermined
origin. Salmon is, of course, a marvel
of nutrition containing those all-important Omega 3 Fatty Acids. If somehow you’ve missed the news, these
particular Fatty Acids lower your risk of heart disease. But that isn’t half of what they do according
to WebMD.com. They can curb stiffness
and the pain of arthritis in the joints.
Countries where they are consumed at high levels have lower levels of
depression. They aid in Baby
Development, improve lung function among Asthmatics, reduce symptoms of
Attention Deficit Syndrome, improving children’s mental skills like thinking,
remembering and learning and finally, there is even research that suggests
Omega 3s protect against Alzheimer’s and Dementia. If you haven’t immediately run out and bought
a giant piece of salmon, caveat emptor: Farm raised salmon is not the fount of
Omega 3s that Wild Salmon is. So when
you buy salmon, try to buy wild caught if your budget will allow.
One of the delights of salmon is
how incredibly easy it is to cook. It takes no time at all under a hot broiler
or poached in a court bouillon. The
recipe I am sharing today is a riff on one I found quite by accident. I had taken a shine to a recipe for Roast
Chicken Cacciatore invented by a well-known TV chef and featured in Food and
Wine Magazine. The chef will remain
nameless because the Chicken was a disaster.
But there, on the same page and pictured on the next one, was a recipe
for Salmon served atop a Cannellini Bean Stew.
I took some liberties with the original ingredients. I added smoked bacon lardons, changed up the
greens and altered sizes and proportions of everything else. The result was a
dish that combined the lushness of the beans and tomatoes with the sweetness of
the fish and the smokiness of bacon. So
I no longer think the original dish is very much like mine. And my TV chef’s identity does not have to be
revealed. But like the original, it has
the distinct advantage of being a one-dish meal. It also can be halved with impunity. Try it one night with some crusty country
bread. I am fairly sure you will make it
again. Here is the recipe:
Recipe for Salmon with Mustard Sauce and a Cannellini Bean Ragu
Total Time: 50 minutes. Serves 4. Can readily be halved.
- For the Cannellini Bean Ragu:
- 3 tablespoons
- extra-virgin olive oil
- 2 teaspoons finely
- chopped thyme
- Two 15-ounce cans
- cannellini beans, rinsed and drained
- 2 oz. of Bacon Lardons
- in ¼ inch dice,
- 1/2 teaspoon grated lemon
- zest
- Four 6-ounce skinless
- salmon fillets
- 1 1/2 tablespoons Dijon
- mustard
- 1 1/2 tablespoon
- whole-grain mustard
- 2 teaspoons dry white
- wine
- 1 teaspoon finely
- chopped thyme
- 1. Make the Bacon Lardons by cutting slab bacon
- into ¼ inch dice and
- gently cooking them in a cast iron skillet over
moderate heat until they have rendered some of their fat and a crisp and brown.
2. 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.
3. Add the beans and stock and simmer
until the beans are hot, 2 minutes.
4. Add the arugula, bacon lardons and lemon
zest and cook over moderately high heat, stirring, until the arugula is just
wilted, 4 minutes; if the bean ragù is too thick, add a little water.
Next, Prepare the Salmon:
1. 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.
2. 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.
3. Spoon the bean ragù
into bowls, top with the fish and serve.
You can make the Ragu
ahead of time. The ragu can be prepared and refrigerated overnight. Rewarm before
proceeding.