Few combinations evoke the senses and satisfy the soul quite like the pairing of broiled salmon with white bean and kale ragout. This pairing of flavors brings together the delicate richness of salmon with the robust heartiness of a bean and kale stew, creating a super simple dish that is both nourishing and indulgent.
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Jump to RecipeWhat is a ragout?
A ragout, pronounced “rah-GOO,” is a French culinary term that refers to a thick, hearty stew made with meat, poultry, fish, or vegetables, often served with a sauce. Ragouts can vary widely in ingredients and flavors, but they typically involve slow cooking various ingredients together to develop rich flavors and tender textures.
The base of a ragout often includes aromatic vegetables such as onions, carrots, and celery, along with herbs, spices, and sometimes wine or broth for added depth of flavor. Meats or vegetables are then added to the mixture and simmered until tender, allowing the flavors to meld together and create a cohesive dish.
In the case of the white bean and kale ragout mentioned here, the ragout consists of cannellini beans, kale, garlic, onion, and chicken broth, simmered together to create a flavorful and satisfying stew. Ragouts are versatile and can be served as a main course, side dish, or even used as a sauce for pasta or grains.
How to create flavorful broiled salmon
This cooking method elevates the natural flavors of the salmon, resulting in tender, succulent fillets with a hint of caramelization. Here’s how to achieve perfection:
- Pat dry 4 6-oz. salmon fillets with paper towels. Place on a parchment lined baking sheet.
- In a bowl, combine the following ingredients:
- 2 tbsp brown sugar
- 1 tsp paprika
- 2 tbsp olive oil
- Cover the top of the salmon fillets with the brown sugar mixture.
- Move the oven rack to approximately 6 inches below the broil flame. Turn oven on to broil HIGH.
- Broil salmon for approximately 5-7minutes, or until salmon is cooked through and the top is beautifully caramelized.
- Remove the salmon and allow to rest to meld the flavors through the fish. Sprinkle with fresh thyme.
The heartwarming white bean and kale ragout
Now, let’s turn our attention to the soul-warming white bean and kale ragout. This rustic stew combines creamy cannellini beans with vibrant kale and aromatic seasonings for a dish that is as comforting as it is flavorful.
The ingredients needed for the ragout:
- 4 slices of bacon, cut into thin strips
- 1 15-oz can cannellini beans, drained and rinsed
- 8 oz sliced fresh mushrooms (optional)
- 3 cups packed kale leaves, chopped
- 2 cloves garlic, minces
- 1 shallot, small diced
- 1 1/2 cups chicken broth
- 2 tbsp bacon drippings (from cooking the bacon)
- 1/2 lemon
- fresh thyme
Instructions:
- In a large skillet, cook bacon until crisp. Remove excess drippings from pan, leaving 2 tbsp.
- Add shallot and mushrooms. Cook until onion is translucent and mushrooms brown, about 2-3 minutes.
- Add garlic and cook 1 minute longer.
- Add kale and cook until wilted, about 2 minutes.
- Add chicken broth and beans. Combine well.
- Simmer for about 10 minutes to allow the flavors to meld and the kale to become tender.
- Salt and pepper to taste. Add a squeeze of lemon juice for a burst of brightness and sprinkle with fresh thyme.
How to serve broiled salmon with white bean and kale ragout
As the broiled salmon glistens temptingly on the plate, spoon generous helpings of the white bean kale ragout alongside. The creamy beans and hearty kale provide the perfect complement to the delicate salmon, creating a harmony of textures and flavors that is simply irresistible.
What to serve with salmon and white bean kale ragout
This comforting dish is a satisfying meal in itself. For added heartiness serve with your favorite crusty bread and a side salad.
Whether shared with loved ones around the dinner table or savored in solitude as a moment of personal indulgence, this easy dish leaves a lasting impression of warmth, nourishment, and culinary delight. So, let’s raise our forks in celebration of the magic found in the union of broiled salmon and white bean and kale ragout and as always, thanks for stopping by!
Easy Broiled Salmon With White Bean And Kale Ragout
Equipment
- 1 large skillet
- 1 Parchment lined baking sheet
- measuring spoons
Ingredients
Ingredients for the salmon
- 4 6 oz salmon fillets, patted dry with paper towels
- 2 tbsp brown sugar
- 1 tsp paprika
- 2 tbsp olive oil
Ingredients for the Ragout
- 4 slices bacon cut into thin strips
- 2 tbsp reserved bacon drippings
- 2 cloves garlic, minced
- 1 shallot, finely diced
- 8 oz mushrooms, sliced
- 3 cups firmly packed kale leaves, chopped
- 1 1/2 cups chicken broth
- 1 15 oz cannellini beans, drained and rinsed
- 1/2 lemon
- salt and pepper to taste
- fresh thyme
Instructions
To make the salmon
- Set oven rack to 6 inches below broiler. Set broiler to HIGH
- Place salmon on parchment lined baking sheet skin side down. Pat dry with paper towels
- Combine brown sugar, paprika, and olive oil in a bowl. Cover top of salmon fillets with mixture.
- Broil for 5-7 minutes, or until salmon is cooked and sugar glaze is caramelized.
- Remove salmon from oven and allow to rest. Sprinkle with fresh thyme.
For the white bean and kale ragout
- In a large skillet, cook bacon until crisp. Remove extra drippings, reserving 2 tbsp.
- Add shallot and mushrooms to the pan. Cook until onions are translucent and mushrooms are browned, about 2-3 minutes.
- Add garlic and cook for 1 minute.
- Add kale and cook until wilted, about 2-3 minutes.
- Add chicken broth and cannellini beans. Combine well and simmer over low heat for about 10 minutes to meld the flavors together.
- Season to taste with salt and pepper. Add a squeeze of lemon juice for a burst of brightness. Sprinkle with fresh thyme.
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