Salmon With Bacon And Gherkin Dice
Published March 18, 2003
- Total Time
- 15 minutes
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Ingredients
4 to 6 slices smoked bacon
4 to 6 center-cut pieces of salmon fillet, about 6 ounces each
1 or 2 medium-size sweet gherkins, finely diced
Nutritional analysis per serving (4 to 6 servings)
94 milligrams cholesterol; 392 calories; 9 grams monosaturated fat; 7 grams polyunsaturated fat; 7 grams saturated fat; 28 grams fat; 489 milligrams sodium; 32 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large, heavy skillet over medium heat, fry bacon until crisp. Transfer to paper towels to drain, leaving rendered fat in pan. Wrap bacon in foil to keep warm.
- Step 2
Return skillet to medium-high heat. Add salmon fillets skin side down, and fry until skin is golden and crisp, about 2 minutes. Turn fillets, and fry until browned and cooked to taste, 2 to 3 minutes longer.
- Step 3
Transfer salmon to a serving plate. Crumble bacon evenly over fillets, and sprinkle with diced gherkins. Serve immediately.
Private Notes