Easy Broiled Salmon With White Bean And Kale Ragout
The delicate richness of broiled salmon with white beans and kale ragout create a dish that is hearty, nourishing, and indulgent.
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.
Notes
*Calories are approximate
