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Bacon-Wrapped Salmon with Broccoli and Mashed Potatoes

Bacon-Wrapped Salmon with Broccoli and Mashed Potatoes


  • 2 pounds small red or Yukon Gold potatoes

  • Salt

  • 1/2 cup chicken stock

  • 1/2 cup heavy cream

  • A few sprigs of thyme

  • 1 3-inch piece of lemon peel

  • Pepper

  • 4 salmon fillets (6 ounces each), skinned

  • 4 slices black-pepper bacon

  • 1 head broccoli, cut into spears

  • 1 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)


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

While the potatoes are working, in a saucepan, combine the chicken stock, 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 the salmon with the mashed potatoes and broccoli.