- 4
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
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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