Ingredients: |
Ingredients: 4 slices Bacon
2 tbsp Minced shallot
1/2 cup Balsamic vinegar
2 tbsp Chicken broth
1 tbsp Extra-virgin olive oil
2 Salmon fillets, each about 1/2 lb and 1/2-3/4 inch thick
Salt and freshly ground pepper
2 cups young, tender arugula (rocket) leaves
2 cups Torn red-leaf lettuce leaves (bite sized pieces)
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Directions: |
Directions:Preheat the oven to 500ºF. In a frying pan over medium heat, fry the bacon until crisp, about 6 minutes. Transfer to paper towels to drain. Let cool, then crumble and set aside.
Pour off all but about 1 tbsp of the bacon drippings and return the pan to medium-low heat. Add the shallot and sauté for 1-2 minutes, then raise the heat to medium-high. Add the vinegar and deglaze the pan, stirring to scrape up any browned bits from the pan bottom. Add the chicken broth, reduce the heat to low, and simmer for a minute or two. Whisk in the olive oil. Remove from the heat and cover to keep warm.
Cut the salmon fillets in half and rub the pieces on both sides with salt and pepper to taste. Lightly oil in baking dish large enough to accommodate the salmon fillets in a single layer and place them in the prepared dish. Roast in the oven until just opaque when pierced at the centre, 13-15 minutes.
While the fish is cooking, divide the arugula and lettuce among individual salad plates, and drizzle with all but 2 tbsp of the balsamic mixture. When the fish is ready, place a portion on each plate, drizzle with the remaining balsamic mixture, and top evenly with the crumbled bacon. Serving at once. |
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