2 pounds small red or Yukon Gold potatoes
1/2 cup chicken stock
1/2 cup heavy cream
A few sprigs of thyme
1 3-inch piece of lemon peel
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.