Mustard Salmon with Cannellini Bean Ragù Recipe - (4.5/5)

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
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 tablespoon whole-grain mustard
• 2 teaspoons dry white wine
• 1 teaspoon finely chopped thyme