You likely do not think of bacon when you think of Salmon. Unless you are such a bacon fan that you think of it all of the time in connection with anything. Salmon is a fish whose flavor pairs extremely well with bacon, as you’ll see when you prepare this dish. This recipe seems like it would be something you'd find in French bistro (not that I'd know since my only experiences in France are of Charles de Gaulle airport in Paris).
This is one of those recipes which works well for a weeknight dinner or you can pull it out when you have company and wait for the compliments from your guests. Either way you'll love the combination of flavours and the fact that it comes together quickly with a minimal amount of fuss or mess.
Roast Salmon with Leeks and Bacon
2 lbs. salmon fillet, skin on, cut into four 8-oz. pieces
3 Tbs. olive oilv2 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper
1/4 lb. thickly sliced bacon, cut crosswise into thin strips
1 large leek (white and light green parts only), trimmed and thinly sliced crosswise into rings (2 cups)
2 tsp. cider vinegar
Position the rack in the center of the oven and heat the oven to 400°F. Rub the salmon flesh with 1 Tbs. oil and then sprinkle with half the thyme, 3/4 tsp. salt, and 1/2 tsp. pepper.
In a large (12-inch), oven-proof skillet (like a cast-iron pan) over medium heat, cook the bacon in 1 Tbs. oil, stirring occasionally, until it crisps and renders most of its fat, about 5 minutes. Transfer to a plate lined with paper towels. Discard the bacon fat and wipe the pan with a paper towel.
Add the remaining Tbs. oil and the leek to the pan, sprinkle with 1/2 tsp. salt, the remaining thyme, and the vinegar, and cook over low heat, stirring occasionally, until the leek softens completely and turns light brown, about 10 minutes.
Spread the leeks evenly around the pan and set the salmon skin side down on top. Transfer to the oven and roast uncovered until the salmon browns and becomes mostly firm to the touch (it should be just a little pink inside when you flake open a thicker piece of the fish), about 20 minutes. NOTE - our salmon wasn't very think and only required about 10 minutes of cooking time. Watch this as overcooked salmon is not a happy thing.
Serve the salmon with leeks and crisp bacon on top.