SALMON****Broiled Salmon with a White Bean, Kale & Bacon Ragoût - 7 Points

By Unblond1

This was good, but note the tweaks

Ingredients

• 2 servings
• 20 grams diced pancetta
• 1 Tbs. extra-virgin olive oil
• 1 cloves garlic, minced (Don't be tempted to add sliced garlic - I added two cloves sliced and it overpowered everything)
• 1 pinch of red pepper flakes (my addition)
• 1 1/2 cups packed thinly sliced kale leaves (stems removed) (Empasis on THINLY sliced)
• 3/4 cup chicken broth
• 1/2 cup cannellini beans, rinsed well and drained
• 1 skinless salmon fillets
• Kosher salt and freshly ground black pepper
• 1/2 Tbs. chopped fresh thyme (I forgot this)

Details

Servings 2
Adapted from finecooking.com

Preparation

Step 1

Set an oven rack 6 inches from the top element and heat the broiler to high.

In a heavy skillet over medium heat, cook the bacon in the olive oil, stirring occasionally, until the bacon renders much of its fat and starts to brown, about 5 minutes. Use a spoon to remove 1 Tbs. of the bacon fat from the skillet and reserve in a small bowl.

Add the garlic to the bacon in the skillet. Cook, stirring, until the garlic starts to sizzle, about 30 seconds. Raise the heat to high, add the kale, and sauté, stirring, until it starts to wilt, about 1 minute. Add the chicken broth and beans and bring to a boil. Reduce the heat to medium, cover the skillet, and cook for 5 - 10 minutes, until kale is done and beans are hot. (Mine cooked over low heat for an hour, which wasn't too long) Stir the thyme into the beans and kale and season with salt and pepper to taste. Remove the lid for the last few minutes to evapourate any remaining liquid.

While the beans are cooking, line a heavy-duty rimmed baking sheet with foil or parchment and arrange the salmon, skin side down, on it. Drizzle the reserved bacon fat over the salmon and season with 1/2 tsp. salt and a few generous grinds of black pepper. Broil until done, about 10 minutes. N.B. I overcooked the salmon and it was tough. Watch carefully. Also, Danny isn't a big fan of salmon - I'd try this with a halibut steak or fillet.

To serve, spoon equal portions of the beans and kale onto dinner plates and top each with a piece of salmon. Drizzle any bacon fat remaining in the broiling dish over the fish. Sprinkle with Malden salt and serve immediately with lemon wedges on the side.