SALMON A LA MOUTARDE WITH SPINACH AND

 BEANS

 

 

In France, we cook a lot with our Dijon mustard, especially meat! Try this recipe with salmon and you will be surprised! I love it and you won’t find it in the restaurants! Drink a Sancerre with this savory dish (Sauvignon blanc from the Loire Valley). Enjoy!

 

Preparation: 30 min; cooking time: 50 min.

Serving 4

 

FISH:

4 skinless salmon fillets (6 oz)

½ tbsp olive oil

1 ½ tbsp Dijon mustard

1 ½ tbsp whole grain mustard

1 tbsp white wine

3 garlic cloves, minced

1 tsp fresh thyme

Salt and pepper

 

VEGETABLES:

2 tbsp olive oil

1 onion, chopped

3 garlic cloves, minced

3 tomatoes, chopped

2 cans Cannellini beans (15 oz) rinsed and drained

1 bag fresh spinach

4 oz pancetta, chopped

1 cup chicken stock

2 tsp fresh thyme

Zest of 1 lemon

Salt and pepper

 

PREPARATION OF THE VEGETABLES:

Heat the olive oil in a Dutch oven and cook the pancetta over medium heat 8 minutes. Scoop the fat, leaving 1 tbsp. Add the onion and garlic and cook 3 minutes, until pale gold. Add the tomatoes and thyme. Season with salt and pepper and cook 5 minutes.

Add the beans and chicken stock. Bring to a boil, reduce the heat and simmer 10 minutes. Add the spinach and lemon zest and cook 5 minutes. Season the vegetables with salt and pepper. Keep warm.

 

PREPARATION OF THE SALMON:

Preheat the oven to 350 F.

Line a baking sheet with parchment paper.

Season the salmon with salt and pepper and set on the baking sheet.

In a bowl, combine the mustards with the white wine, ½ tbsp olive oil, garlic, thyme, salt and pepper.

Cook the salmon 10 minutes and take it off the oven. Turn the broiler on high.

Spoon the mustard over the salmon and broil 5 minutes until the top is brown.

 

Serve the vegetables into bowls and top with the salmon.

 

Bon Appétit!