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Roasted Salmon with White Bean Ragout
Diabetic Living Magazine
“In this easy dinner recipe, salmon fillets seasoned with salt and pepper are roasted and served on a stew-like ragout of cannellini beans, chard, and cherry tomatoes. A light sprinkling of Pecorino Romano cheese delivers a finishing touch to this healthy meal.”
2 tablespoons olive oil, divided
¾ cup chopped onion
¾ cup chopped red bell pepper
3 tablespoons tomato paste
1 teaspoon salt, divided
¾ teaspoon ground pepper, divided, plus more for sprinkling
½ cup reduced-sodium chicken broth or vegetable broth
8 (4 ounce) fresh or frozen skinless salmon fillets, thawed
2 cups halved cherry tomatoes
8 teaspoons grated Pecorino Romano cheese
1Heat 1 tablespoon of the oil in a very large nonstick skillet over medium heat. Add onion and bell pepper; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste, ½ teaspoon of the salt, and ¼ teaspoon of the ground pepper; cook and stir 2 minutes. Stir in chard. Cook and stir 1 minute or until chard is wilted. Stir in beans and broth; cool. Cover and chill up to 3 days.
2To serve, preheat broiler. Line a baking sheet with foil and coat with cooking spray.
3Rinse fish; pat dry. Measure thickness of the fish. Place on the prepared baking sheet. Brush with the remaining 1 tablespoon oil and sprinkle with the remaining ½ teaspoon salt and the remaining ½ teaspoon ground pepper. Broil 4 inches from the heat 4 to 6 minutes per ½-inch thickness or until the fish flakes easily (if the fish is 1 inch or more thick, turn once).
4Meanwhile, cook the bean mixture in a large nonstick skillet over medium heat 5 minutes or until heated through, stirring occasionally. If needed, thin with up to ½ cup water to desired consistency. Stir in tomatoes.
5Arrange the fish on top of the bean mixture. Sprinkle with cheese and additional ground pepper.