Broiled Salmon With A White Bean Kale Bacon Ragoût Recipe 455

BROILED SALMON WITH A WHITE BEAN, KALE & BACON RAGOûT RECIPE - (4.5/5)

Broiled Salmon with a White Bean, Kale & Bacon Ragoût Recipe - (4.5/5) image

Provided by á-24607

Number Of Ingredients 9

Ingredients

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

Steps:

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 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 minutes. Remove from the heat and keep warm. While the beans are cooking, line a heavy-duty rimmed baking sheet with foil 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 slightly firm to the touch, 7 to 10 minutes for medium (the salmon will be dark pink in the middle). Sprinkle half of the thyme over the salmon. Stir the remaining thyme into the beans and kale and season with salt and pepper to taste. To serve, spoon equal portions of the beans and kale onto dinner plates and top each with a piece of salmon. Serve immediately.

BROILED SALMON WITH WHITE BEAN, KALE AND BACON

BROILED SALMON WITH WHITE BEAN, KALE AND BACON image

Categories Fish

Yield 4

Number Of Ingredients 8

Ingredients

1/4 lb bacon - 4 slices
3T olive oil
2 cloves garlic
3C thinly sliced kale
1.5C chicken broth
15oz can cannellini beans rinsed and drainied
5 pieces of salmon
1T thyme

Steps:

Position rack 6 inches from broiler and heat In a skillet over medium cook the bacon in oil stirring occassionally - about 5 min Remove 2T of fat and reserve in a small bowl Add garlic to bacon cook 30 seconds Raise heat to high and add kale stirring until it wilts Add broth and beans and bring to boil Reduce to medium and cook 5 min Foil heavy baking sheet arrange salmon skin side down. Drizzle bacon fat and season with salt and pepper. Broil 7 - 10 min.

BROILED SALMON WITH BACON

Broiled Salmon With Bacon image

Bacon and salmon are a really nice combo! I used a somewhat thick 'gourmet' bacon from my butcher. The bacon helps keep the salmon moist and adds a nice crispiness to the overall dish.

Provided by Hey Jude

Categories Pork

Time 13m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb salmon fillet (4)
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
4 slices good-quality bacon
2 tablespoons balsamic vinegar

Steps:

Heat broiler.
Season salmon with salt and pepper; place skin side down in a broiler pan or cookie sheet. Cover with bacon strips.
Brush salmon and bacon with 1 T. of the balsamic vinegar.
Broil until cooked through and bacon is crisp, about 8 minutes, basting with remaining 1 T. vinegar halfway through cooking.

Nutrition Facts : Calories 188.4, Fat 8.6, SaturatedFat 2.1, Cholesterol 57.7, Sodium 299.1, Carbohydrate 1.5, Sugar 1.2, Protein 24.3

BROILED SALMON IN WINE DIJON SAUCE RECIPE - (4.7/5)

Broiled Salmon in Wine Dijon Sauce Recipe - (4.7/5) image

Provided by Charlotteg

Number Of Ingredients 8

Ingredients

Ingredients
1 1/2 lbs salmon, skin removed, cut into 4 fillets
1/2 cup white wine
2 tbsp light butter (I used Brummel & Brown)
2 shallots, minced
1 tbsp Dijon
2 tbsp fresh dill, chopped
Salt and pepper to taste

Steps:

Instructions 1. Preheat broiler. Line a baking sheet with foil and spray with non-fat cooking spray. Season salmon fillets with salt and pepper and place on baking sheet. Place in oven and cook until salmon is cooked through and begins to flake, about 8-10 minutes. 2. Melt butter small saucepan over medium high heat. Add in the shallots and cook until soft, about 1-2 minutes. 3. Then add in the wine and cook until reduced by half, about 3 minutes. 4. Set heat to low and whisk in remaining ingredients. Cook until heated through. 5. Spoon sauce over salmon and serve. Preparation time: 10 minute(s)

CANNELLINI AND KALE RAGOûT

Cannellini and Kale Ragoût image

Categories Soup/Stew Bean Sauté Vegetarian Kale Spring Vegan Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

6 tablespoons extra-virgin olive oil, divided
4 1 1/2-inch-thick slices Italian bread, crusts removed, each slice quartered
1 teaspoon plus 1 tablespoon chopped fresh thyme
3 garlic cloves, finely chopped
1/4 teaspoon dried crushed red pepper
5 cups (packed) thinly sliced kale (about 1 large bunch)
1 14 1/2-ounce can vegetable broth
1 14 1/2-ounce can diced tomatoes with green pepper and onion in juice
1 15-ounce can cannellini (white kidney beans), drained

Steps:

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add bread and 1 teaspoon thyme; cook until bread is golden on both sides, turning with tongs, about 2 minutes total. Transfer croutons to bowl; sprinkle with salt and pepper.
Add remaining 4 tablespoons oil, garlic, and crushed red pepper to same pot; sauté over medium heat 30 seconds. Add kale and broth; bring to boil. Reduce heat to medium-low, cover, and simmer until kale wilts, about 5 minutes. Add tomatoes with juice, beans, and remaining 1 tablespoon thyme. Cover and simmer 15 minutes. Season with salt and pepper. Ladle ragout into shallow bowls. Top with croutons and serve.

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