Mustard Salmon with Cannellini Bean Ragu

This recipe by Giada De Laurentis is from the May issue of Food and Wine. It turned out to be over the top delicious -wake up the next morning still thinking about it.The escarole adds great crunchy texture.  Enjoy!

RAGÙ

1. 3 tablespoons extra-virgin olive oil

1. 1 large shallot, minced

1. 2 garlic cloves, minced

1. 2 tomatoes, chopped

1. 2 teaspoons finely chopped thyme

1. Salt

1. Pepper

1. Two 15-ounce cans cannellini beans, rinsed and drained

1. 3/4 cup chicken stock

1. One 3/4-pound head of escarole, dark green leaves discarded and remaining leaves torn

1. 2 ounces prosciutto, chopped

1. 1/2 teaspoon grated lemon zest

SALMON

1. Extra-virgin olive oil

1. Four 6-ounce skinless salmon fillets

1. Salt

1. Pepper

1. 1 1/2 tablespoons Dijon mustard

1. 1 1/2 tablespoon whole-grain mustard

1. 2 teaspoons dry white wine

1. 2 garlic cloves, minced

1. 1 teaspoon finely chopped thyme

1. MAKE THE RAGU 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.

1. PREPARE THE SALMON 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.