Salmon with a Rustic Bean Ragout

This recipe was inspired by a wonderful lunch that I had many years ago. The original recipe had lentils and a few other ingredients. This is my version of the recipe made with great northern beans and simple vegetables. It is a rustic dish bursting with flavor and the addition of salmon is the perfect complement. Fresh rosemary is essential to achieving the ragout’s earthy flavor.

Ingredients

3 tablespoons of olive oil
1/2 cup of onion finely diced onion
8 large carrots peeled and finely diced
4 medium celery sticks cleaned and finely diced
4 large garlic cloves minced or crushed through a garlic press
4 – 3” fresh rosemary sprigs
2 bay leaves
3 cups chicken stock
2 – 15 oz. cans of great northern beans
3 tablespoons butter
4 – 4 oz. fresh salmon filets

Technique

In a large Dutch oven or a large pot, heat olive oil over medium heat and sauté onions until soft about 3 minutes. Add the carrots, celery, garlic, rosemary and bay leaves and sauté until fragrant, about 1-2 minutes. Add the beans and chicken stock. More chicken stock may be needed, it should just barely cover vegetables and beans. Cook over medium high heat, uncovered until vegetables are tender about 45 minutes. Remove rosemary sprigs and bay leaves and stir in butter. Remove from heat and let rest while salmon is cooking. The ragout may have a “soupy” consistency and that is just fine, because the liquid is very flavorful.  A bouquet garni can be made to capture the rosemary leaves if you do not like them in your dish.  I love rosemary so I choose not to make the bouquet garni.

Broil salmon on low for about 15 minutes or until some pink remains in the middle. It may take longer, depending on the thickness of your salmon and how rare or well done you like it. Let salmon rest for 5 minutes.  Salmon can also be grilled instead of broiled.  Ladle ragout into bowls and place a salmon filet on top of the ragout, serve and enjoy!

Suggested Beverage

Try Straccali Chianti (Tuscany), Gabbiano Chianti (Italy),Masi Modello Delle Venezie (Italy) or Cantina Zaccagnini il vino “dal tralcetto” Montepuliciano d’Abruzzo Dry Red Wine (Italy).