Salmon And White Bean Ragout Recipes

Steps:

• In a large skillet, heat oil over medium. Add beans, zest, and rosemary and saute until fragrant, 1 minute. Add broth and salmon to skillet and season with salt and pepper. Cover and cook until salmon is opaque, about 10 minutes. Sprinkle with parsley and serve with lemon wedges.

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.

Steps:

• Set the grill to its highest setting. Put the salmon fillets flesh-side up and evenly spaced in a shallow flameproof dish. Finely grate the zest of the lime into a bowl, then squeeze in the juice and stir in the honey, mustard and a good sprinkling of salt. Pour the mixture over the salmon and grill, without turning, for 5-6 minutes until it's golden on top and cooked through (check the centre with a fork).
• Meanwhile, tip the beans into a saucepan and add the butter, crème fraîche, garlic and plenty of salt and pepper. Turn the heat on to moderate and coarsely mash everything together - a wooden spoon or a masher will do the job - until hot and bubbling. This only takes a few minutes as the beans are already cooked.Tip in the rocket and stir into the mash until it's hot and just wilted.
• Serve the salmon on the mash, drizzled with the cooking juices.

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.

Steps:

• Preheat broiler. Rub fillets with 2 teaspoons oil; sprinkle with seafood seasoning. Place on a greased rack of a broiler pan. Broil 5-6 in. from heat 6-8 minutes or until fish just begins to flake easily with a fork., Meanwhile, in a large skillet, heat remaining oil over medium heat. Add garlic; cook 15-30 seconds or until fragrant. Add beans, salt and pepper, stirring to coat beans with garlic oil. Stir in spinach until wilted. Serve salmon with spinach mixture and lemon wedges.

Steps:

• For the brown butter: In a small skillet, melt 8 tablespoons butter over medium low heat until brown and bubbly with a nutty aroma. As the butter cooks, the milk solids will separate on the bottom and turn brown. Remove from heat, add lemon zest, lemon juice, and a pinch of salt, and set aside.For the white bean puree: In a small saucepan, heat 1 tablespoon butter over medium heat, add the minced shallot and saute until soft and translucent. Add white beans and chicken stock and bring to a boil. When boiling, remove from heat and add to a blender along with a few pinches of salt and 1 tablespoon of olive oil. Puree, scrape into a small bowl, and cover with the butter wrapper to prevent a skin from forming on the top.
• Cook the salmon: Trim the thin belly flaps off the salmon (save for another use), so the pieces are uniform in size. Season with salt and wrap in paper towels to remove any moisture. In a skillet over medium heat, add 1 tablespoon olive oil, and then two salmon fillets, skin side down. (Hold the fish in place for several seconds so the skin doesn't curl.) Cook for 3 minutes; then flip and add 1 tablespoon olive oil, ginger, and bay leaves. Baste the fish by tilting the pan and spooning the juices over the fish as it cooks, 1 more minute. Remove, set aside, and repeat with remaining fish fillets. Discard ginger and bay leaves.
• Finish the dish: In the same skillet the fish was cooked in, heat 1 tablespoon olive oil over medium/high heat. Add the bok choy and a pinch of salt and cook for 1 1/2 minutes, until soft. To serve, place a large dollop of white bean puree on a platter and a few spoonfuls of bok choy next to it. Add pecans and drizzle the brown butter on top. Finish by placing the salmon, skin side up on top, and serve.

Steps:

• In a heavy soup pot or Dutch oven, combine the shell beans, onion, crushed garlic clove, bouquet garni and 4 cups water. Bring to a boil. Add salt to taste, reduce heat, cover and simmer 30 minutes. Remove and discard onion and garlic clove.
• Meanwhile, heat olive oil over medium heat in a medium skillet and add leeks and celery. Cook, stirring, until they begin to soften, about 3 minutes, and stir in minced garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes. Season to taste with salt and pepper. Cook, stirring often, until tomatoes have cooked down slightly, about 10 minutes.
• Stir leek and tomato mixture into beans, along with summer squash. Bring back to a simmer and cook 15 minutes, until beans are creamy-tender but intact and the vegetables are soft and fragrant. Taste and adjust seasonings. Remove bouquet garni.
• Ladle ragout into wide bowls. Top each serving with a generous sprinkling of slivered basil leaves and a spoonful of Parmesan.

Steps:

• Set an oven rack 6 inches from the top element and heat the broiler to high. In a heavy 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 Tbs. of the bacon fat from the skillet and reserve in a small bowl. Add the garlic to the bacon in the skillet. Cook, stirring, until the garlic starts to sizzle, about 30 seconds. Raise the heat to high, add the kale, and sauté, 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 cooking, 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 salmon and season with 1/2 tsp. 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.