Prep 5 mins
Cook 30 mins
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.
- 4 salmon fillets
- 1 small onion, finely chopped
- 2 slices bacon, diced
- 3 ounces butter
- 1⁄4 teaspoon dried tarragon
- 2 tablespoons lemon juice
- Pre-heat oven to 400°F.
- 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).
- Fry the finely chopped onion in butter in a frypan until soft and golden but not brown.
- Add the bacon and tarragon and cook for another two minutes.
- Stir in the lemon juice and remove from heat.
- Place the salmon fillets on the foil in the baking dish.
- Cover each fillet with some of the onion/bacon mixture and drizzle any pan juices over as well.
- Fold the foil over the fish and seal to make a parcel.
- Bake for 15-20 minutes, or until fish flakes easily with a fork.
- May be served with a dollops of thick cream or creme fraiche (but I personally don't think it needs it!).
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!
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.