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Ingredientes
- 1/4 lb slab bacon diced
- 4 piece boneless skinless salmon filet - (6 ounce ea)
- Â Â Extra virgin olive oil as needed
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 x ripe tomato peeled, seeded,
- Â Â and diced
- 1Â 1/2 tsp capers
- 1 Tbsp. coarsely-minced parsley
- 1/2 tsp prepared horseradish
- 2 tsp balsamic vinegar
Direcciones
- Over low heat, cook the bacon in a small frying pan till crisp. Remove from the heat.
- Preheat the oven to 350 degrees. Drizzle the salmon with extra virgin 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 till the salmon is lightly browned. Flip the pcs over and cook till the skin is crisp.
- Transfer to the oven and cook for 4 to 5 min till cooked to medium. Remove from the oven.
- Add in 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 hot plates and spoon the bacon vinaigrette over each piece.
- This recipe yields 4 servings.
- Comments: I served this over steamed spinach with butter and a bit of lemon and the "Cauliflower And Goat's Cheese Puree" (see recipe).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 4 servings | |
| Calories 417 | |
| Calories from Fat 240 | 58% |
| Total Fat 26.61g | 33% |
| Saturated Fat 6.05g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 152mg | 6% |
| Potassium 757mg | 22% |
| Total Carbs 1.13g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.82g | 1% |
| Protein 40.6g | 65% |
