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With a little practice, this is a fifteen-minute meal. Use whatever vegetables you like - substitute spinach for the arugula, or add some asparagus. Basically, everything tastes better with bacon.
2 slices bacon, cut crosswise into 1/2" pieces
2 filets salmon, 4 oz. each
1/2 red onion, sliced thinly
1 T. olive oil
1 t. mustard
1 t. sugar
juice of 1 lemon OR 2 t. red wine vinegar
arugula, cooked green beans, sliced tomatoes, etc.
Fry bacon until crisp, then remove and save. Pour out all but about 1 T. of the fat from the pan. Season the salmon with salt and pepper, then sauté it in the bacon fat. When the fish is cooked, put it on top of the arugula, tomatoes, and green beans on a plate. Now your pan will have a little bacon fat and a little salmon fat - yum. Add the olive oil and onions to the pan, and sauté until the onions are just beginning to soften. Then add the mustard, sugar, and lemon juice to the pan, stir to combine and dissolve sugar, and then pour over the fish and vegetables.
Note: this is also delicious with some good olives (picholine, niçoise, etc.) added at the same time as the onions.
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