Ingredients
2 pounds small red-skinned or Yukon gold potatoes
Salt
1/2 cup chicken broth
1/2 cup heavy cream
A few sprigs 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 tablespoons extra virgin olive oil (EVOO)
2 pinches crushed red pepper
1/4 cup pure maple syrup
2 tablespoons tamari (dark soy sauce)
Preparation
Preparation Position a rack in the upper third of the oven and pre-heat to 450°F. In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 12-15 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, 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.
