Baked Salmon With Tarragon and Bacon

FlemishMinx's Note:

One of my favorite things to eat is a beautiful piece of salmon, simply prepared allowing the fish to shine on it's own. This is just such a recipe.

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 4 salmon fillets
• 1 small onion , finely chopped
• 2 slices bacon , diced
• 3 ounces butter
• ¼ teaspoon dried tarragon
• 2 tablespoons lemon juice

Directions:

1. Pre-heat oven to 400°F.
2. Butter (or spray with non-stick spray) one side of a large sheet of aluminum foil (double the size needed to hold the salmon fillets in one layer); place in a baking dish (butter side up) large enough to hold the salmon (again, in one layer).
3. Fry the finely chopped onion in butter in a frypan until soft and golden but not brown.
4. Add the bacon and tarragon and cook for another two minutes.
5. Stir in the lemon juice and remove from heat.
6. Place the salmon fillets on the foil in the baking dish.
7. Cover each fillet with some of the onion/bacon mixture and drizzle any pan juices over as well.
8. Fold the foil over the fish and seal to make a parcel.
9. Bake for 15-20 minutes, or until fish flakes easily with a fork.
10. May be served with a dollops of thick cream or creme fraiche (but I personally don't think it needs it!).

Reviews

[bestbaker]

This was good...REALLY good. I changed up the technique but not the ingredients.....sprinkled my salmon with some McCormick's salmon seasoning, then sprayed a glass pan and put the fish in there skin side down...put two pats of butter on either side....chopped up some onion, and some cooked bacon left over from breakfast and sprinkled a bit of tarragon on it and covered it with foil and baked it. It was perfect with some wild rice and carrots.....this is one I'll be making again real soon!

[SonomaCook]

Sooooo good! I used a large shallot sliced thinly insead of the onions and sauteed them in the bacon fat with the crispy bacon bits and it was just incredible! I didn't use the butter as the fat was enough. I also peppered the salmon filets before topping them with the bacon/shallot mixture. This is a keeper.

[ChefLadyJax]

This was fantastic! I did have to modify it a bit as we don't eat pork (so we used turkey bacon) and I chose to actually wrap the fillets in the bacon rather than chop it up. I didn't have any tarragon on hand so I used sage instead (it was very good). Delicious, my family loved it. Even my 17mo old ate it with gusto! I served it with steamed broccoli and white rice. I will definitely be making this again.