Advertisement
Pre-Order

Salmon with Bacon & Orange

Salmon with Bacon & Orange | The Paleo Diet

Special thanks and congratulations to Rick Hammond, The Paleo Diet Recipe Contest Winner

Light and perfect for a balmy summer afternoon, fresh caught wild salmon is ideal if available!

Ingredients

Serves 4

  • 2 ½ – 3 lbs very fresh wild-caught salmon filets
  • 12 oz. nitrate-free pork bacon, thick cut, snipped into half-inch strips
  • 12 oz. nitrate-free pork bacon, thick cut, snipped into half-inch strips
  • 2 small fennel bulbs, trimmed, root removed and white parts sliced thin
  • 6 tbsp fresh chopped tarragon, divided
  • Fresh ground white pepper
  • Frutata olive oil for drizzling
  • 1 large red onion, peeled and cut into ½” dice
  • ¼ cup dry white wine, can substitute fish stock or spring water

Directions

*UTENSILS: 12″ heavy stainless sauteuse with oven-proof handle and tight-fitting lid, 4 large heated shallow soup bowls for serving

1. Preheat oven to 450° F

2. Cut the salmon filets into 4 eight-ounce portions with skin on; remove any pin bones with small pliers. Season each filet with about a half-teaspoon of coarse sea salt (or two teaspoons total) and fresh white pepper. Use any leftover salmon in another dish.

3. Place the sauteuse over medium heat and add the bacon, onion and garlic, cooking for about 5 minutes and stirring occasionally. Add the sliced fennel and oranges. Bring the heat to medium-low and slowly sweat the vegetables and bacon, stirring occasionally for about 15 minutes until the bacon is rendered and the vegetables are lightly browned and al dente.

4. Raise the heat to medium-high and deglaze with the wine or other liquid, cover the sauteuse and steam the vegetables for 3 to 4 minutes or until they are tender.  

5.Remove the lid and lower the heat to medium and allow any liquid to evaporate, stirring occasionally. When the pan is nearly dry, remove the pan from the heat and stir in the chopped tarragon. Arrange the four salmon filets on top of the vegetables and oranges and place the pan on the top rack of the pre-heated oven and roast about 4 to 5 minutes depending on thickness until the filets are cooked to about medium.

6. Remove the pan from the oven and use a slotted fish spatula to transfer one salmon portion into the middle of each soup bowl. Use the spatula to divide the vegetables and oranges all around both sides of each salmon.

7. Use an oven mitt to put the pan back over medium heat and reduce any pan juices to form a thin glaze and divide this sauce evenly among the four portions. Drizzle each serving with some frutata olive oil and sprinkle the remaining chopped tarragon over the four salmon portions. Garnish with additional sprigs of fresh tarragon and wedges of orange.

8. Serve the bowls on large plates with a soup spoon and some of the same wine used to deglaze if desired.



Live Well, Live Longer.
The Paleo Team

×

Post a Comment

3-steps



We guarantee 100% privacy.
Your information will not be shared.