Recipe: Seared Salmon with Bacon-Molasses Vinaigrette

By Regina Charboneau
Charboneau_Aug_7_salmonrecipe_cut.jpg

Photo by Regina Charboneau


No matter how much I tried to stray from my Southern roots, I couldn't, and even my favorite sall-mon recipes ended up with a Southern accent. Try this Southern twist on salmon.

Seared Salmon with Bacon-Molasses Vinaigrette

Vinaigrette: combine the following ingredients and blend until smooth.

    • 4 tablespoons aged balsamic vinegar
    • 2 tablespoons molasses
    • 1 teaspoon minced garlic
    • 1 tablespoon minced shallot
    • 1 tablespoon chopped basil
    • 4 tablespoons cracked black pepper
    • 4 tablespoons olive oil

Salmon
    • 8 6-7 ounce fresh salmon fillets
    • 2 teaspoons smoked sea salt
    • 1 teaspoons cracked black pepper
    • 4 slices thick-sliced, hickory-smoked bacon

Season salmon fillets with smoked sea salt and cracked black pepper.

Dice and cook bacon until crisp. Remove cooked bacon and drain on a paper towel.

Let the bacon grease get hot enough to sear the salmon. Place salmon top side down for 1 minute, then turn to other side. The salmon should be crusty on the outside but moist on the inside. Continue this until you have the salmon cooked to your liking. Three minutes is usually perfect.

Place salmon on greens, drizzle vinaigrette, and garnish with crisp bacon.

This article available online at:

http://www.theatlantic.com/health/archive/2009/08/recipe-seared-salmon-with-bacon-molasses-vinaigrette/23080/