Salmon w/Balsamic Maple glaze, topped with Apple-Bacon Slaw

Everyone at one time or another has had to redo a task or revise a report. Sometimes its no big deal, other times it takes someone a while to think of a plan B. When it comes to food, its all about revising the recipe. Here is another case where I took a recipe and made it my own to suit my dietary needs. The original recipe was from Brunch at Bobby’s on the Cooking Channel. This is my version of it and it was very tasty. I hope you enjoy!


  • 8 slices bacon, cut into small pieces
  • 2 tablespoons pure maple syrup (if you don’t have maple syrup add 1 tablespoon each of honey and pancake syrup)
  • 1 tablespoon of Balsamic Vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon dried Tarragon
  • 1 teaspoon of coriander
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon of espresso powder
  • Half a head of cabbage finely chopped
  • 2 medium Fuji apples, halved, seeded and thinly sliced
  • 2 teaspoons freshly squeezed lime juice
  • Four 4-ounce salmon fillets, skin on
  • 2 tablespoons of mayonnaise


For the Slaw: Put the bacon into a large nonstick skillet and cook over medium heat until crisp. Transfer to a plate covered with a paper towel to soak up any fat.

In another bowl, whisk together the vinegar, syrup, mustard, thyme and some salt bowl and pour over the cabbage and apples.

Put the cabbage, apples in a skillet and cook for 1 minute. Transfer to a bowl and add 2 tablespoons of mayonnaise and add the bacon. Mix until the mayonnaise is incorporated.

Sprinkle the salmon on both sides coriander and a pinch of espresso powder and dried Tarragon. In the same pan, cook the salmon skin-side down until golden brown and crispy, about 4 minutes depending on how big your salmon is. Turnover and cook to medium doneness, about 2 minutes longer.

Pull the skin off and then scrape the gray flesh as well if you don’t like the taste of it. Top each fillet with the bacon apple slaw and serve immediately.


Published by Irritable Life

Institute of Culinary Education Alumni with a MacGyver mentality in the kitchen 2 cope w/IBS. Love DDP Yoga and Transcendental Meditation

2 thoughts on “Salmon w/Balsamic Maple glaze, topped with Apple-Bacon Slaw

  1. I made this dish and it came out wonderfully but the gray part was extremely bitter and hard for me to take off. I used a spoon and fork but those didn’t work. What can you recommend?


    1. The gray part is just the fat of the fish and although it contains omega 3 fatty acids it can be bitter. I personally don’t like the taste, so after the Salmon is cooked, use a sharp knife to scrap off the gray part. Or if you want you can take the skin off before you cook it along with the gray fat.


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