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Roasted Salmon with White Bean, Kale & Bacon Ragout
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine Type: North American
Freezable:  Yes
Ingredients:
  • 4 slice bacon, reduced sodium, cut crosswise into thin strips
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 3 cups kale, thinly sliced leaves only
  • 1 1/2 cups chicken broth, canned, low sodium
  • 2 cups beans, cannellini / white kidney beans no salt added, rinsed and drained
  • 4 fillet fish, salmon, fresh, skinless
  • 1/2 tsp salt, sea
  • 1/2 tsp pepper, black freshly ground
  • 1 tbsp thyme, fresh, chopped
Instructions:
  1. Prep
    1. Preheat the oven to 400F.
  2. Cooking
    1. In a large pan over medium heat, cook the bacon in the olive oil, stirring until bacon begins to brown, about 5 minutes.
    2. Remove about 2 tbsp of the bacon fat and reserve in a bowl.
    3. Add the garlic to the bacon pan, cook 30 seconds.
    4. Increase the heat to high and add the kale, stirring until it begins to wilt, about 1 minute.
    5. Add the chicken broth and beans and bring to a boil.
    6. Reduce the heat to medium, cover the pan, and cook for 5 minutes.
    7. Remove from the heat and keep warm.
    8. Meanwhile, heat the reserved bacon fat in a pan over medium heat.
    9. Season the salmon with salt and pepper.
    10. sear the salmon, skin side up, in the bacon fat until browned and crispy, about 4 minutes.
    11. Place the pan in the oven and roast the salmon for 4 minutes for medium, without turning over.
    12. Sprinkle half of the thyme over the seared side of the salmon.
    13. Stir the remaining thyme into the beans and kale and season with remaining salt and pepper to taste.
Nutritional Facts
Nutrient (per serving)% DV
Calories 60330%
Total Fat 33g50%
    Saturated Fat 6g32%
    Trans Fat 0g--
Cholesterol 109mg36%
Sodium 713mg30%
Total Carbohydrate 29g10%
    Dietary Fiber 7g27%
    Sugars 0g--
Protein 49g97%
Vitamin A 7844iu157%
Vitamin C 69mg115%
Calcium 183mg18%
Iron 5mg30%