Broiled Salmon with a White Bean, Kale & Bacon Ragoût

Ingredients

• 1 lb salmon fillet
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup white wine
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups cooked white beans
• 2 cups kale, chopped
• 4 slices bacon, cooked and crumbled
• 1/4 cup fresh parsley, chopped

Directions

1. Position an oven rack 6 inches below the broiler and turn the broiler to high. Set a heavy skillet over medium heat, add the olive oil and bacon, and cook, stirring now and then, until the bacon has released plenty of fat and is beginning to brown, about 5 minutes. Spoon 2 Tbs. of the bacon drippings out of the pan and set them aside in a small bowl.
2. Add the garlic to the skillet with the bacon. Cook and stir until the garlic begins to sizzle, about 30 seconds. Turn the heat up to high, add the kale, and sauté, stirring, until it just begins to soften, about 1 minute. Pour in the chicken broth, add the beans, and bring everything to a boil. Lower the heat to medium, cover the skillet, and cook for 5 minutes. Take the pan off the heat and keep it warm.
3. As the beans cook, cover a heavy-duty rimmed baking sheet with foil and place the salmon on it, skin side down. Spoon the reserved bacon fat over the fish, then season it with 1/2 tsp. salt and several generous grinds of black pepper. Broil until the salmon feels lightly firm when pressed, 7 to 10 minutes for medium; the center will still be dark pink. Scatter half of the thyme over the salmon. Mix the remaining thyme into the beans and kale, then season with salt and pepper to taste.
4. For serving, divide the beans and kale evenly among dinner plates and place a piece of salmon on top of each portion. Serve immediately.