High heat adds flavor fast to this salmon, which is drizzled with bacon fat, then seasoned. The hearty ragoût rounds out the dish and adds substance to the overall meal.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Very nice, satisfying autumn meal. I forgot to buy thyme, so substituted dried tarragon to sprinkle on the salmon, but omitted from the beans. I added a sliced onion after the bacon and before the garlic. My kale was baby kale so I added it later. I might reduce the amount of broth to one cup next time, it was a bit too brothy for our preference. I added a splash of white wine vinegar at the very end. Served with garlic-rubbed crostini. Would definitely make it again.
Have made this several times & it is always delicious. Tonight I used a baby kale/spinach mix (yum). Followed cooking times in recipe - quick & easy and oh so tasty! I only use 1 slice of bacon for 2 people.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?