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Bacon-Wrapped Salmon with Broccoli and Mashed Potatoes (Rachael Ray)

  • 2 lbs. small red-skinned or yukon gold potatoes
  • salt
  • 1/2 c. chicken broth
  • 1/2 c. heavy cream
  • A few sprigs of thyme
  • One 3-inch piece lemon peel
  • pepper
  • Four 6-ounce salmon fillets, skinned
  • 4 slices black-pepper bacon
  • 1 head broccoli, cut into spears
  • One 1-inch piece fresh ginger, peeled and grated
  • 2 cloves garlic, peeled and grated
  • 3 T. extra-virgin olive oil
  • 2 pinches crushed red pepper
  • 1/4 c. maple syrup
  • 2 T. tamari (dark soy sauce)

Position a rack in the upper third of the oven and preheat to 450 degrees. In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 12 to 15 minutes. Drain; return to the pot.

While the potatoes are working, in a saucepan, combine the chicken broth, cream, thyme sprigs and lemon peel and steep over medium-low heat. Pour over the drained potatoes and mash together; season with salt and pepper. cover to keep warm.

Season the salmon with salt and pepper, then wrap each fillet with the bacon. Arrange the fish on a broiler pan and roast until the bacon is almost crisp and the fish is almost firm, about 12 minutes.

On a rimmed baking sheet, toss together the broccoli, ginger, and garlic, EVOO and crushed red pepper; season with salt. Roast in the lower third of the oven until tender, about 12 minutes.

In a small saucepan, bring the maple syrup and tamari to a boil. Baste the salmon liberally with the glaze and cook for 1 minute more. Serve with the mashed potatoes and broccoli.

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