Salmon with Mustard Sauce and a Cannellini Ragu Recipe

Ingredients

• ranging in price from 19.99 lb. for Norwegian Wild-Caught Salmon to Farm-Raised
• the distinct advantage of being a one-dish meal. It also can be halved with impunity. Try it one night with some crusty country
• 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
• 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
View Full Recipe at CHEWING THE FAT