Mustard salmon with cannellini bean ragu from Food & Wine Magazine, May 2014: The Travel Issue (page 154) by Giada De Laurentiis

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Notes about this recipe

  • dinnermints on December 04, 2023

    This was delicious - the combo of garlicky mustardy salmon with the prosciutto-infused bean ragu was an excellent flavor combo (and serving salmon with beans stretches out the salmon a bit; I made 1.5 recipe of the ragu and the salmon portions were about 3 oz cooked). I used 2 olive oil for about 1.5 recipe of the ragu and replaced some of the tomatoes with oven-roasted tomatoes. Used home-cooked corona beans instead of cannellini; next time I'd try black or scarlet runner to provide more of a contrast with the salmon and bread. For cooking the salmon, next time I’d use the Cook’s method of heating a foil-lined baking sheet to 500° on the bottom rack, lowering temp to 275° when putting the fish in and baking there for 2-3min, then putting on the mustard sauce and broiling to cook the rest of the way - this would make it easier to get the skin off the fillet pieces before placing them on the ragu.

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