Salmon Seared on Bacon with Balsamic Vinegar Honey and Rosemary
From frankieanne 16 years ago
- 15 minutes to make
- Serves 4
The balsamic sauce is wonderful in this dish! Easy to reduce for one or two and just as easy to cook. I served it with an orzo side dish that I will post. "Stolen" from Fine Cooking magazine.
Ingredients
- 1/4 cup balsamic vinegar shopping list
- 1 Tbs. honey shopping list
- 1/2 tsp. finely chopped fresh rosemary (I used 1 tsp.) shopping list
- 2 Tbs. water shopping list
- 2 slices bacon shopping list
- 4 - 6 oz. skin on, scaled, center-cut salmon fillets shopping list
- kosher salt and freshly ground pepper shopping list
How to make it
- In a measuring cup, combine the vinegar, honey, rosemary and water.
- Cut the bacon in half crosswise. Lay a slice (I used two due to the size of my salmon) on the flesh side of each piece of salmon and arrange the salmon, bacon side down, in a 12 inch heavy duty, non-stick skillet. Sprinkle the salmon skin with salt and pepper. (I sprinkle the flesh side - I don't eat the skin.)
- Set the skillet over medium-high heat and cook until the bacon is golden and crisp, 4 to 5 minutes from when it begins to sizzle. Turn the salmon and continue to cook until the skin is crisp and the salmon is just cooked through, 4 to 5 minutes more.
- Take the skillet off the heat and transfer the salmon to a platter. Pour off the fat and return the skillet to medium-high heat. Stir the vinegar mixture well and add to the skillet. Simmer until slightly thickened, 1 to 2 minutes. Pour over the salmon and serve.
- Note: If your pan is super hot, which it probably will be if you use cast iron, you may want to let the pan cool for a bit before you pour the vinegar mixture in.
The Rating
Reviewed by 2 people-
love this recipe can't wait to try, thanks, Mare
theiris
in Garden City loved it
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" It was excellent "