Lunch: Smashed Bacony Potatoes with Kale and Roasted Salmon Recipe | Myrecipes

Recipe by Scott Mowbray 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

This recipe includes superfoods such as:

Salmon, Kale

Health benefits of Smashed Bacony Potatoes with Kale and Roasted Salmon Recipe | Myrecipes

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being. Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

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

Instructions

Preheat oven to 425 °.
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.
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.
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.
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.