Broiled Salmon with Cannellini Bean Risotto

Broiled salmon with Cannellini Bean Risotto

These rustic cannellini beans don't cook for very long, but they have a rich, rustic flavor because they're simmered with prosciutto and escarole. Along with the mustard-and-garlic-glazed salmon, it's a great one-dish meal.

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Ingredients:

3 Tbsp extra-virgin olive oil
1 large shallot, minced
2 garlic cloves, minced
2 tomatoes, chopped
2 tsp finely chopped thyme
SaltPepper
2 15-ounce cans cannellini beans,
rinsed and drained
¾ cup chicken stock
1 3/4-pound head of escarole, dark green 
leaves discarded and remaining leaves torn
2 oz prosciutto, chopped
½ tsp grated lemon zest

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Directions:
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. 

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Ingredients:

Extra-virgin olive oil
4 6-ounce skinless salmon fillets
Salt and Pepper
1 ½ tsp Dijon mustard
1 ½ Tbsp whole-grain mustard
2 tsp dry white wine
2 garlic cloves, minced
1 tsp finely chopped thyme

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Directions:
Salmon
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.

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MAKE AHEAD: The beans can be prepared through Step 1 and refrigerated overnight. Rewarm before proceeding.