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Salmon With Bacon, Tomato, And Caper Vinaigrette

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Ingredients

  • 1/4 pound slab bacon diced
  • 4 pieces boneless skinless salmon filet - (6 oz ea)
  • Olive oil as needed
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 ripe tomato peeled, seeded, and diced
  • 1 1/2 teaspoons capers
  • 1 tablespoon coarsely-chopped parsley
  • 1/2 teaspoon prepared horseradish
  • 2 teaspoons balsamic vinegar

Details

Servings 4

Preparation

Step 1

Over low heat, cook the bacon in a small frying pan until crisp. Remove from the heat.

Preheat the oven to 350 degrees. Drizzle the salmon with olive oil and season with salt and pepper.

Heat a large, nonstick frying pan over medium-heat. Place the salmon, skin-side up in the pan. Cook until the salmon is lightly browned. Flip the pieces over and cook until the skin is crisp.

Transfer to the oven and cook for 4 to 5 minutes until cooked to medium. Remove from the oven.

Add the tomato, capers, parsley, horseradish, and balsamic vinegar to the bacon. Heat to a simmer and season with salt and pepper.

Transfer the salmon to warm plates and spoon the bacon vinaigrette over each piece.

This recipe yields 4 servings.

Carbohydrate per Serving: 1.5 grams

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