Maple syrup and bacon combine to take salmon fillets to sweet and salty heights.
4 salmon fillets, each about 5 ounces
2 sprigs tarragon, cut in 1/2
Zest of 1 lemon
8 slices maple smoked bacon
2 tbsp. maple syrup
2 tbsp. butter
1 tbsp. olive oil
Salt and freshly ground pepper, to taste
Preheat oven at 375 degrees F.
Season the salmon with salt and pepper.
Place a piece of tarragon and some lemon zest on top of each fillet of salmon. Wrap 2 slices of bacon around each fillet of salmon, securing with toothpicks or wooden skewers.
Heat the butter and olive oil in a large oven-proof skillet over medium high heat. Pan fry salmon on each side until golden brown, about 2 to minutes per side. Brush each fillet with maple syrup and transfer to oven. Cook until fish is just cooked through and begins to flake when tested, about 7 minutes, depending on thickness of fish.
Yield: 4 servings.