Best Salmon And White Bean Ragout Recipes

BROILED SALMON WITH A WHITE BEAN, KALE, AND BACON RAGOUT

Steps:

• Position oven rack 6 inches from the broiler and heat the broiler to high. In a heavey skillet over medium heat, cook the bacon in the olive oil, stirring occasionally, until the bacon renders much of its fat and starts to brown, about 5 minutes. Use a spoon to remove 2 T. of the bacon fat from the skillet and reserve in a small bowl. Add the garlic to the bacon in the skilllet. cook, stirring, until the garlic starts to sizzle, about 30 seconds. Raise the heat to high, add the kale and saute, stirring, until it starts to wilt, about 1 minute. Add the chicken broth and beans and bring to a boil. Reduce the heat to medium cover the skillet, and cook for 5 minutes. Remove from the heat and keep warm. While the beans are coooking, line a heavy-duty rimmed baking sheet with foil and arrange the salmon, skin side down, on it Drizzle the reserved bacon fat over the slamon and season with 1/2 t. salt and a few generous grinds of black pepper. Broil until slightly firm to the touch, 7 to 10 minutes for medium (the salmon will be dark pink in the middle). Sprinkle half of the thyme over the salmon. Stir the remaining thyme into the beans and kale and season with salt and pepper to taste.. To serve, spoon equal portions of the beans and kale onto dinner plates and top each with a piece of salmon. Serve immediately.

SALMON AND WHITE BEAN RAGOUT

Steps:

• 1. Saute pancetta with small drizzle of olive oil in a sauce pan. Add diced vegetables when pancetta is nearly crispy (about 8 minutes). When onions begin to turn translucent, add wine and reduce by half (about 5 minutes or so). Add cannellini beans and lobster stock. add a little more lobster stock as necessary to maintain a stew consistency. 2. while ragout is simmering, heat a stainless steel pan on med-high. add olive oil and salmon filet (presentation side down). be sure to season with salt and pepper (both sides). add butter to the pan before turning the filet over. baste the seared side with the butter. 3. as salmon is searing, add the cooked green beans and tarragon. add the cream just before the salmon is done to warm through and create a nice creamy, hearty soup consitency. 4. plate ragout then add salmon filet, drizzle a little bit of olive oil and a few turns of the pepper shaker.