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Smashed Bacony Potatoes with Kale and Roasted Salmon

Photo: Cary Norton; Styling: Lindsey Lower

Hands-on time 39 mins
Total time 59 mins
Yield

Serves 4

Since falling in love with very smoky Tennessee bacon (Benton's), I've moved to using it as a flavor agent; I almost never eat it on its own. Any very smoky bacon will do. This is a hearty winter dish, layering potatoes with kale and crisp-skinned roasted salmon.

Ingredients

  • 12 ounces new or fingerling potatoes
  • 1 teaspoon sherry vinegar
  • 3/4 teaspoon kosher salt, divided
  • 2 smoked bacon slices, thinly sliced crosswise into matchstick pieces
  • 1/2 cup finely chopped shallots
  • 1 tablespoon olive oil, divided
  • 5 cups packed coarsely chopped kale, large stems removed
  • 1/2 cup unsalted chicken stock, divided
  • 1 teaspoon finely chopped fresh rosemary
  • 1/2 teaspoon freshly ground black pepper, divided
  • 4 (6-ounce) skin-on salmon fillets
  • 1/4 cup half-and-half
  • 4 fresh flat-leaf parsley sprigs

Nutrition Information

  • calories 472
  • fat 21.7 g
  • satfat 5.1 g
  • monofat 7.4 g
  • polyfat 3.5 g
  • protein 43 g
  • carbohydrate 26 g
  • fiber 5 g
  • cholesterol 104 mg
  • iron 3 mg
  • sodium 635 mg
  • calcium 159 mg

How to Make It

  1. Preheat oven to 425°.

  2. Place potatoes in a large saucepan; cover with cool water to 2 inches above potatoes. Bring to a boil. Reduce heat, and simmer 20 minutes or until almost tender; drain. Place potatoes on a work surface, and crush each with a thick, sturdy glass; you want the potatoes broken open but still fairly intact. Sprinkle with vinegar and 1/8 teaspoon salt.

  3. Heat a large heavy skillet over medium heat. Add bacon; cook 3 minutes or until almost crisp. Add shallots to pan; cook 2 to 3 minutes or until bacon is crisp and shallots are browned, stirring occasionally. Remove bacon and shallots from pan with a slotted spoon, reserving any drippings. Add 2 teaspoons oil to drippings in pan. Increase heat to medium-high. Add potatoes in an even layer; cook 2 minutes or until potatoes begin to lightly brown on bottom. Add kale, 1/4 cup stock, and rosemary. Reduce heat to medium. Cover and cook 2 minutes or until kale is almost tender (you want it still chewy). Uncover and drizzle with remaining 1/4 cup stock if too dry; it should be a bit moist. Stir in reserved bacon mixture, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Keep warm.

  4. Sprinkle tops of salmon fillets with remaining 3/8 teaspoon salt and remaining 1/4 teaspoon pepper. Heat a large cast-iron skillet over medium-high heat until a drop of water evaporates quickly when dropped on it. Add remaining 1 teaspoon oil to pan; swirl to coat. Add salmon fillets, skin side down; cook, without turning, for 3 minutes. Place pan in oven (salmon should still be skin side down); cook 7 minutes or until a thermometer registers 130° and salmon is still medium-rare within.

  5. Just before serving, add half-and-half to potato mixture; stir gently just to incorporate. Immediately place 1 cup potato mixture on each of 4 plates; top each serving with 1 salmon fillet, skin side up. Garnish each serving with a parsley sprig.