| Yield: 6
servings
Ingredients:
- 6 slices sugar cured bacon, sliced ½ inch thick
- 6 (1 - ounce) salmon filets
- 1 teaspoon black pepper
- 1 pint shucked oysters, ½ cup juice reserved
- 1 ½ cups heavy cream
- 2 teaspoons fresh thyme, chopped
- Salt, to taste
Method:
In heavy skillet, cook bacon over medium heat until crisp. Remove
bacon to paper towels to drain. Pour off all but 1 Tablespoon bacon
grease from skillet. Return pan to heat, season salmon filets with
salt and pepper and add to hot skillet. Cook 4-5 minutes per side.
Remove salmon to 6 heated serving plates.
Add reserved oyster juice, cream and thyme to pan and cook until
slightly thickened. Add oysters and cook until edges start to curl
up. Season with salt as needed.
To Serve:
Spoon sauce and oysters around salmon pieces. Scatter bacon over
dishes and serve.
Wine Pairing:
Light Red, e.g. Burgundy
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