Pan-seared Salmon / White Bean Ragout / Bacon / Balsamic Reduction / Pea Tendrils / Crispy Fried Onions Recipe

Cooking Instructions

1. 1

   Prepare the Balsamic Reduction

   In a small saucepan, add the balsamic vinegar and bring it to a simmer over medium heat. Cook until reduced by half and thickened, about 10-15 minutes. Set aside.

2. 2

   Cook the Bacon

   In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels. Reserve some bacon fat in the skillet.

3. 3

   Prepare the White Bean Ragout

   In the same skillet with reserved bacon fat, add the white beans (drained and rinsed), salt, and black pepper. Stir and cook for about 5 minutes until heated through. Keep warm.

4. 4

   Sear the Salmon

   Season the salmon fillets with salt and pepper. In another skillet, heat olive oil over medium-high heat. Once hot, add the salmon, skin side down, and cook for about 4-5 minutes. Flip and cook for an additional 3-4 minutes or until cooked to desired doneness.

5. 5

   Fry the Onions

   Thinly slice the onion and dredge in flour. In the skillet with olive oil, fry the onions until golden brown and crispy. Remove from oil and drain on paper towels.

6. 6

   Plate the Dish

   On each plate, spoon the white bean ragout, place the seared salmon on top, drizzle with balsamic reduction, and garnish with pea tendrils, crispy fried onions, and crumbled bacon.