Bacon Wrapped Salmon W/ Mashed Potatoes

• 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)

1. Preparation
2. Position a rack in the upper third of the oven and pre-heat to 450u0b0F. 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.
3. 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.
4. 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.
5. 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.
6. 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.

gold potatoes, salt, chicken broth, heavy cream, thyme, lemon peel, pepper, salmon, blackpepper, broccoli, ginger, garlic, extra virgin olive oil, red pepper, maple syrup, tamari

Taken from www.epicurious.com/recipes/member/views/bacon-wrapped-salmon-w-mashed-potatoes-50031514 (may not work)