Salmon With Bacon, Tomato, And Caper Vinaigrette

Recipe Ingredients

1/4 lb	113g / 4oz	Slab bacon - diced
4		Boneless skinless salmon filet - (6 oz ea)
		Olive oil - as needed
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Ripe tomato - peeled, seeded,
		And diced
1 1/2 teaspoons	7.5ml	Capers
1 tablespoon	15ml	Coarsely-chopped parsley
1/2 teaspoon	2.5ml	Prepared horseradish
2 teaspoons	10ml	Balsamic vinegar

Recipe Instructions

Over low heat, cook the bacon in a small frying pan until crisp. Remove from the heat.

Preheat the oven to 350 degrees. 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 to 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.

This recipe yields 4 servings.

Carbohydrate per Serving: 1.5 grams

Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca

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