Monday, November 5, 2012

Salmon with Tomato and White Bean Ragu

Every magazine, tv show, and healthy living website tells us how great salmon is for you.  I'm a big fan, and thankfully so is Billy.  Nothing like cooking up a big fillet o' fish in a household that doesn't support...well, mostly the smell!  Oh just light a sweet candle and open a window, haters :>)

Normally I make a super easy salmon dish - I sprinkle Molly McButter and Lemon Pepper over a freshly rinsed fillet of wild caught Alaskan salmon and bake at 400 degrees for 15-20 minutes.   However, in an effort to branch out and try new things, I decided to make a new salmon recipe - verdict? Success!

Salmon with Tomato and White Bean Ragu
1 lb wild caught Alaskan Salmon
(I get about 1/2 lb salmon per person..we have some leftover then)
Molly McButter
Lemon Pepper
1 large zucchini
1 large carrot
2 cloves garlic, minced
1 14.5 oz can diced tomatoes
1 shallot
1 15.5 oz can white beans - drained and rinsed
4 cups low sodium chicken broth
Basil sliced in ribbons
Salt and Pepper
1 tbsp olive oil

1.)  Rinse and dry salmon.  Sprinkle generously with Molly McButter and Lemon Pepper. Bake at 400 degrees for 15-20 minutes.
2.)  Heat oil at med-hi in a skillet.  Add onion and cook until translucent, about 3-4 minutes.
3.)  Add the carrots, zucchini, and garlic and saute for about 7 minutes.
4.) Pour in tomatoes, beans, and chicken broth and stir together.  Reduce heat to med-low and cook covered until sauce thickens a little - about 15 minutes.
5.) Add basil (leaving a little left over for garnish) and salt and pepper to taste.  Cover to keep warm until salmon is done.
6.) Peel skin off salmon.  Serve ragu in a shallow bowl with the salmon on top. Garnish with more basil.

This was so hearty and delicious.  A perfect meal for a cool evening.  Serve with thick, crusty Italian bread...yum!


**The next day for lunch I warmed up the left over tomato and white bean ragu which had thickened even more overnight - it made a great soup!

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