314. SALMON with WARM BACON SALSA

2–3 sprigs fresh thyme
4 fresh or dried figs
2 slices bacon
½ cup pre-diced red onions
1 tablespoon garlic paste
1½ pounds fresh salmon (ask for skin to be removed)
2 teaspoons extra virgin olive oil
½ teaspoon mesquite seasoning
¼ teaspoon pepper
aluminum foil (optional)
1 (10-oz.) can milder diced tomatoes and green chiles (well drained)

Preheat grill. Finely chop (rinsed) thyme, leaves only; measure (2 teaspoons) and set aside. Preheat medium saucepan on medium-high 2–3 minutes. Cut figs and bacon into ¼-inch pieces; set figs aside. Place bacon in pan with onions and garlic paste; cook 5–7 minutes, stirring occasionally, until bacon begins to brown.

Meanwhile, cut away dark sections of salmon and cut into 4 servings. Rub both sides of salmon with oil; sprinkle with thyme, mesquite seasoning, and pepper. Wash hands. Place salmon, using tongs, on grill, with darker side up. Close lid (or cover loosely with foil) and cook 2–3 minutes on each side or until internal temperature reaches 145°F. Use meat thermometer to accurately ensure doneness.

Add figs and tomatoes to bacon mixture; reduce heat to medium and simmer 4–5 minutes, stirring occasionally, until mixture thickens and liquid evaporates. Serve salsa over salmon.


courtesy of: Publix Apron's / Publix Super Markets, P.O. Box 407, Lakeland, Florida 33802, 863-688-7407 ext. 53028 / Apron’s Cooking Schools: Publix at University Walk, 2875 University Parkway, Sarasota, Florida 34243, 941-358-7829 / Publix at Shoppes of Citrus Park, 7835 Gunn Highway, Tampa, Florida 33626, 813-926-4465