|By Karen Barnaby |
I served this over steamed spinach with butter and a bit of lemon and the Cauliflower and Goat's Cheese Puree.
Salmon with Bacon, Tomato, and Caper Vinaigrette
- 1/4 lb. slab bacon, diced 0 gr
- 4 6 oz. pieces boneless, skinless salmon filet 0 gr
- olive oil 0 gr
- salt and pepper
- 1 ripe tomato, peeled, seeded and diced 4.2 gr
- 11/2 tsp. capers .5 gr
- 1 Tbsp. coarsely chopped parsley .3 gr
- 1/2 tsp. prepared horseradish 0 gr
- 2 tsp. balsamic vinegar 1 gr
Over low heat, cook the bacon in a small frying pan until crisp. Remove from the heat.
Preheat the oven to 350F (175C). Drizzle the salmon with olive oil and season with salt and pepper. Heat a large, nonstick frying pan over medium-heat. Place the salmon, skin side up in the pan. Cook until the salmon is lightly browned. Flip the pieces over and cook until the skin is crisp. Transfer to the oven and cook for 4-5 minutes until cooked to medium. Remove from the oven.
Add the tomato, capers, parsley, horseradish, and balsamic vinegar to the bacon. Heat to a simmer and season with salt and pepper.
Transfer the salmon to warm plates and spoon the bacon vinaigrette over each piece.
1.5 grams carbohydrate per serving.