Salmon with Mustard Sauce and a Cannellini Ragu Recipe by Monte

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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

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