Salmon with Bacon and Asparagus with Balsamic Mango Drizzle

I have had guests help me with my posts in the past, but this is the first time I let someone take completely over. When my friend Matt Layton sent me pictures of his salmon last weekend and asked if I wanted to use it on the blog, I was more than willing to have him take over. It looked so delicious, how could I hold it back. So here it is!

Steve previously announced that Oinkcooking is taking a new direction this year, expanding out from a pork ­exclusive focus to be more inclusive of ALL the wonderful meats out there. I’m excited to be invited by Steve to guest blog here, and this recipe represents the old and the new on his blog — a fusion or pork and salmon.

Salmon with Bacon and Asparagus with Balsamic Mango Drizzle-4

I rarely cook with salmon, but when I found some amazing ­looking salmon steaks at the store this past weekend for only $6.99 per pound, I couldn’t say no! And since salmon is such a rare treat for my partner Lucas and me, I just had to make something extra special with it. I’m not the most creative or entirely original cook out there, but I tend to browse recipes and glean bits and pieces from several to create something of my own that is experimental and unique. This particular recipe turned out exceptionally well, so here it is for all you OinkCooking readers to savor also.

Salmon with Bacon and Asparagus with Balsamic Mango Drizzle-3

Salmon with Bacon and Asparagus with Balsamic Mango Drizzle 

Served over Lemon Basil Rice

Ingredients (serves 2)

4 asparagus stalks
½ cup of rice (or enough to make about 1 cup cooked rice, based on package directions) 2 teaspoons fresh­squeezed lemon juice
¾ teaspoon dried basil
2 half­pound salmon steaks, scaled with skin on
2 strips of bacon, cut in half
¾ cup balsamic vinegar
2 teaspoons honey
½ fresh mango, diced
⅓ teaspoon rosemary
kosher salt and pepper, to taste

Salmon with Bacon and Asparagus with Balsamic Mango Drizzle-1

Directions

For Asparagus: In a medium saucepan, bring 4 cups of  water to a boil. Once rolling, add salt and asparagus stalks and boil 4­-5 minutes. Remove asparagus from water with tongs and plunge immediately into ice water for about 1 minute. Set aside.

For Rice: Cook rice according to package directions, but add lemon juice and basil to boiling water used to cook rice. When done, stir well.

For Salmon: Place 2 asparagus stalks on flesh side of each salmon steak then cover with two half­ strips of bacon. Into a large non­stick skillet over medium heat, carefully transfer salmon with tongs, placing bacon side down. Sprinkle skin side of salmon with course salt. Cook for 5-­10 minutes (based on thickness of salmon) until bacon starts to crisp and salmon is barely pink. Turn with tongs, and cook cook skin side for another 8­-10 minutes (again, based on thickness). When done, transfer to a plate and set aside.

For Mango­ Balsamic Drizzle: Leave salmon­ and bacon drippings in skillet and combine balsamic vinegar, honey, diced mango, and rosemary. Stir well and often, reducing to a glaze. Liquid should just barely start to caramelize when not stirred for a few seconds. Be careful not to overcook.

Assemble: Place lemon ­basil rice on a plate. Using tongs, place salmon atop the rice with asparagus and bacon facing up. Use a spoon to drizzle mango­ balsamic sauce over the salmon and rice. Serve with lemon garnish.

Salmon with Bacon and Asparagus with Balsamic Mango Drizzle Served over Lemon Basil Rice
Serves 2
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Ingredients
  1. 4 asparagus stalks
  2. ½ cup of rice (or enough to make about 1 cup cooked rice, based on package directions) 2 teaspoons fresh­squeezed lemon juice
  3. ¾ teaspoon dried basil
  4. 2 half­pound salmon steaks, scaled with skin on
  5. 2 strips of bacon, cut in half
  6. ¾ cup balsamic vinegar
  7. 2 teaspoons honey
  8. ½ fresh mango, diced
  9. ⅓ teaspoon rosemary
  10. kosher salt and pepper, to taste
Instructions
  1. For Asparagus: In a medium saucepan, bring 4 cups of water to a boil. Once rolling, add salt and asparagus stalks and boil 4­-5 minutes. Remove asparagus from water with tongs and plunge immediately into ice water for about 1 minute. Set aside.
  2. For Rice: Cook rice according to package directions, but add lemon juice and basil to boiling water used to cook rice. When done, stir well.
  3. For Salmon: Place 2 asparagus stalks on flesh side of each salmon steak then cover with two half­ strips of bacon. Into a large non­stick skillet over medium heat, carefully transfer salmon with tongs, placing bacon side down. Sprinkle skin side of salmon with course salt. Cook for 5-­10 minutes (based on thickness of salmon) until bacon starts to crisp and salmon is barely pink. Turn with tongs, and cook cook skin side for another 8­-10 minutes (again, based on thickness). When done, transfer to a plate and set aside.
  4. For Mango­ Balsamic Drizzle: Leave salmon­ and bacon drippings in skillet and combine balsamic vinegar, honey, diced mango, and rosemary. Stir well and often, reducing to a glaze. Liquid should just barely start to caramelize when not stirred for a few seconds. Be careful not to overcook.
  5. Assemble: Place lemon ­basil rice on a plate. Using tongs, place salmon atop the rice with asparagus and bacon facing up. Use a spoon to drizzle mango­ balsamic sauce over the salmon and rice. Serve with lemon garnish.
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