If Karen Barnaby says ‘I love this combination with salmon. It’s one of my standard salmon dishes’ then I’m happy to take her word for it! Also, it almost goes without saying, avocado makes just about any dish more scrumptious. As featured in the Vancouver Sun.
1/4 lb (120 g) good quality slab bacon, diced
4 5 oz (150 g) boneless salmon fillets
Extra-virgin olive oil
Salt and pepper
2 large, ripe tomatoes, peeled, seeded and diced
1 tbsp (15 mL) small capers
1 tbsp (15 mL) coarsely chopped parsley
1 tsp (5 mL) prepared horseradish
1 tbsp (15 mL) balsamic vinegar
2 ripe avocados, halved, peeled and pitted
Over low heat, cook the bacon in a small frying pan until crisp. Leave in the pan with the fat.
Preheat the oven to 350 F (175 C). Drizzle the salmon with olive oil and season with salt and pepper. Heat a large, non-stick 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. Mash the avocado to a rough paste.
Place the salmon on the avocado and spoon the bacon vinaigrette over each piece.
Makes: 4 servings