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.
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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.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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