BACON WRAPPED SALMON WITH FRUIT CHUTNEY

BACON WRAPPED SALMON WITH FRUIT CHUTNEY image

Number Of Ingredients 7

8 slices center cut bacon
4 ounces skinless salmon fillets, ½-inch thick
Salt and ground black pepper
1 teaspoon olive oil
⅓ cup apricot jam
½ cup fresh or frozen cranberries, coarsely chopped
1 teaspoon fresh thyme leaves

Steps:

1. On a microwave-safe plate lined with paper towels, micro cook four slices of bacon at a time on high for 1 1/2 minutes. (I used center cut bacon and did not pre-cook). Meanwhile, rinse salmon, pat dry; lightly sprinkle with salt and pepper. Wrap two bacon strips around each fillet. In a 12-inch skillet heat oil over medium-high heat. Cook salmon, bacon seam-side down first, for 3 to 4 minutes per side (longer for thicker fillets) and cook on all sides until bacon is crisp and salmon flakes easily when tested with a fork. 2. For chutney, in a small saucepan combine jam and cranberries. Cook, stirring occasionally, over medium heat until heated through. Serve salmon with chutney and thyme. Makes 4 servings. .