Broiled Salmon with a White Bean, Kale & Bacon Ragoût

Broiled Salmon with a White Bean, Kale & Bacon Ragoût
Photo by Scott Phillips


  • 3 Tbs. extra-virgin olive oil
  • 15-½ oz. can cannellini beans, rinsed well and drained
  • Kosher salt and freshly ground black pepper
  • 3 cups packed thinly sliced kale leaves (stems removed)
  • 1-½ lb. skinless salmon fillet, cut into 4 uniform pieces
  • ¼ lb. thick-cut bacon (about 4 thick slices), cut crosswise into thin strips
  • 1-½ cups homemade or low-salt canned chicken broth
  • + 2 more ingredients
    • 1 Tbs. chopped fresh thyme
    • 2 cloves garlic, minced

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 2 Tbs. of the bacon fat fr...

View full recipe at Fine Cooking


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