Friday, May 22, 2009


8 6-7 oz. fresh salmon fillets
2 teaspoons smoked sea salt
1 teaspoon cracked black pepper
4 slices hickory smoked bacon (thick sliced)

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

Add the ingredients in a blender. Blend until smooth. Season salmon filets 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.

bacon recipe courtesy of: Regina Charboneau, Regina's Table at Twin Oaks | NewsChannel 5, Nashville, Tennessee, Monday, March 10, 2008

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