Salmon Steaks with Herbed White Beans
The white bean ragout may be made up to 2 hours ahead and kept at room temperature. Reheat over low heat, stirring occasionally, just before serving.
- 1 Tbs. olive oil, plus more for brushing
- 2 thin slices prosciutto or bacon, chopped
- 1 large shallot, minced
- 2 cans (each 15 oz.) cannellini beans, drained and rinsed
- 1/3 cup dry white wine
- 1 tsp. chopped fresh rosemary
- 1 large tomato, seeded and diced
- Salt and freshly ground pepper, to taste
- 4 salmon steaks, with skin intact
Prepare the grill
Prepare a medium-hot fire in a grill. If using a gas grill, turn one burner on high and the other burner(s) on low. If using a charcoal grill, spread the coals into a slope.
Prepare the white beans
In a saucepan over medium-high heat, warm the 1 Tbs. olive oil. Add the prosciutto and sauté until lightly browned, about 2 minutes. Add the shallot and sauté until softened, 1 to 2 minutes. Add the beans, wine and rosemary and cook, stirring occasionally, until the beans are heated through and the flavors have come together, about 10 minutes. During the last 2 minutes of cooking, stir in the tomato. Season with salt and pepper. Keep warm.
Grill the salmon
Pat the salmon steaks dry with paper towels. Lightly brush the salmon on both sides with olive oil and season with salt and pepper. Lightly oil the grill rack. Place the salmon over the hotter area of the grill and cook until seared with grill marks, about 2 minutes. Turn the salmon over, transfer to the cooler area of the grill and cover the grill. Cook until the salmon looks barely opaque when pierced in the thickest part with the tip of a sharp knife, about 7 minutes more.
Divide the beans among individual plates and top each portion with a salmon steak. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).