Salmon And White Bean Ragout Recipes

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.

SALMON WITH WHITE BEANS

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.

HERBED BEAN RAGOûT

Steps:

• Cook haricots verts in a large pot of boiling salted water until just tender, 3 to 4 minutes. Transfer with a slotted spoon to a bowl of ice and cold water, then drain.
• Add edamame to boiling water and cook 4 minutes. Drain in a colander, then rinse under cold water. If using edamame in pods, shell them and discard pods.
• Cook onion, garlic, bay leaf, rosemary, salt, and pepper in oil in a 2- to 4-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes.
• Add white beans and stock and simmer, covered, stirring occasionally, 10 minutes. Add haricots verts and edamame and simmer, uncovered, until heated through, 2 to 3 minutes. Add butter, parsley, and chervil (if using) and stir gently until butter is melted. Discard bay leaf and rosemary sprigs.

TUSCAN WHITE BEAN RAGOUT

Steps:

• Strain the cooking liquid from the beans and reserve(you should have about 2 cups of liquid-add water if necessary to reach this amount). Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until it turns white and fragrant, only aobut 30 seconds. Stir in the onions, rosemary, and chili. Cook gently until the onions are very soft, about 10 minutes, stirring occasionally. Add the beans and enough bean cooking liquid to make the mixture brothy; simmer 5 minutes.
• Stir in the escarole or spinach; simmer until it is all wilted. Add the tomatoes, butter, parsley, and cheese if using. Remove from the heat, and stir until the butter is melted in, adding additional bean liquid as necessary to keep it brothy. Season well with salt and pepper.
• Serve warm, drizzled with extra virgin olive oil.
• Note:.
• This stew can be prepared just up to adding wscarole. Refrigerate for up to 3 days. The flavors will marry and the dish will be even better.

SALMON WITH SPINACH & WHITE BEANS

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.