CRISPY SALMON WITH CARMALIZED SHALLOTS, LEMON, AND BACON

CRISPY SALMON WITH CARMALIZED SHALLOTS, LEMON, AND BACON image

Categories Fish

Yield 4 servings

Number Of Ingredients 14

4 (6-7 oz) wild Coho salmon fillet
4 T melted unsalted butter
4 T lemon pepper
3/4 c panko bread crumbs
1/2 c polenta
1/4 c peanut oil
2 pieces of thick sliced bacon, finely chopped
8 large shallots, thickly sliced (about 1 c)
Zest from 1/2 lemon
2 T balsamic vinegar
2 tsp fresh lemon juice
3 T cold unsalted butter, cut into small pieces
2 tsp kosher salt
2 tsp ground black pepper

Steps:

Preheat oven to 375 Brush top and bottom of salmon with melted butter, using all of the butter. Season top and bottom with lemon pepper. Mix bread crumbs and polenta in a small bowl. Divide bread crumb mixture among 4 fillets, and press into top and bottom. Let rest 30 minutes. Heat peanut oil ina large, heavy skillet over med high until hot but not smoking. Add fillets. Cook until brown crust forms, about 1-2 min. Turn fillets over and cook another 15 seconds. Remove the skillet from the heat and place in oven fro 2-5 minutes. Remove skillet from oven, and plate salmon. Place chopped bacon in a different large skillet, ad cook over med-high head. Cook and stir until bacon is crisp and all bacon fat has been rendered. Spool bacon pieces out of skillet. Add shallots, and cook until they begin to brown about 7-9 minutes. Add lemon zest, vinegar and lemon juice. Cook and stir until sauce begins to thicken, about 5 minutes. Remove the skillet from the heat, and stir in 3 T butter. Add bacon and season with salt and pepper. Spoon sauce over salmon, and serve immediately.