BROILED SALMON WITH A WHITE BEAN, KALE, AND BACON RAGOUT

BROILED SALMON WITH A WHITE BEAN, KALE, AND BACON RAGOUT image

Categories Fish

Yield 4 servings

Number Of Ingredients 9

1/4 lb. thick-cut bacon (about 4 thick slices), cut crosswise into thin strips
3 T. olive oil
2 cloves garlic, minced
3 c. packed, sliced kale leaves (stems removed)
1 1/2 c. chicken broth
1 15.5 oz. can cannelini beans rinsed well and drained
1 1/2 lb. salmon fillet cut into 4 uniform pieces
Kosher salt and fresly ground black pepper
1 T. chopped fresh thyme

Steps:

Position oven rack 6 inches from the broiler and heat the broiler to high. In a heavey 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 T. of the bacon fat from the skillet and reserve in a small bowl. Add the garlic to the bacon in the skilllet. cook, stirring, until the garlic starts to sizzle, about 30 seconds. Raise the heat to high, add the kale and saute, 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 coooking, 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 slamon and season with 1/2 t. 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.