Mustard Salmon with Cannellini Bean Ragù

Make the Ragu

1. 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

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. 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.

Suggested Pairing

Full-bodied whites, like a Chardonnay from Sonoma, match the intensity of this flavorful salmon.