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" Bacon and kale are a perfect match. If you&amp;#039;re going to eat something as overtly healthy as kale, which I personally love, pairing it with bacon turns it into something you eat despite the health benefits. When Fine Cooking added salmon and white beans to the mix it became something both elegant and hearty. And you have to try the trick of drizzling bacon drippings on the salmon before broiling; it adds an ephemeral smokiness.  First I chopped about 1/4 pound bacon and cooked it over medium-low heat until the bacon pieces were crisp.  While that was cooking I lined a baking sheet with foil and laid out 2 salmon fillets, about 3/4 pound total. Mine were still a bit frozen, though I had been thawing them in the fridge for about 24 hours, so I ended up cooking them a little bit longer than I normally would.  When the bacon was cooked I poured out 2 tablespoons of the liquid bacon fat and drizzled the salmon with it. I seasoned the salmon with salt and pepper and broiled on the top rack of my oven for 10 minutes, until the fish was cooked through and flaked easily with a fork.  Then I added chopped kale to the pan. I had bought a bag of chopped, washed kale before Christmas and stuck it in the freezer when I realized we weren&amp;#039;t going to use it right away. The leaves froze individually; I just put them in the pan frozen and it worked just fine. (I did step way back in case of splattering.) I tossed the kale with the bacon and the fat left in the pan until it began to wilt, then added 2 cups (or 1 can) drained cooked white beans and a bit of water to help everything come together. Stirred and heated through, then seasoned to taste with salt and pepper. Served the fish over the kale ragout. I know it&amp;#039;s a new year, but I think a little bit of bacon adds a huge amount of flavor. Here are a few more recipes that see things my way: 10 Better-with-Bacon-Recipes "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a47188/salmon-bacon-kale-white-beans/>