Fragrant Five-Spice Salmon With Savoy Cabbage

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1/4 cup extra-virgin olive oil

1 tablespoon minced fresh ginger

1 large garlic clove, finely chopped

2 teaspoons five-spice powder

Four 6-ounce skinless salmon fillets

1 tablespoon unsalted butter

1/4 pound sliced bacon (4 slices), cut into 1-inch pieces

1/2 cup chicken stock or canned low-sodium broth

One 1 1/2 pound head of Savoy cabbage, cored and finely shredded

Salt and freshly ground white pepper

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