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.
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.