Blackened Wild Salmon Smothered with Tomato Bacon Salsa
For this dish, we started with the delicious recipe from the folks at Health-Bent – and added a few of our own modifications. Be sure to select wild sockeye salmon to ensure the smallest concentration of mercury as possible. Also, if possible, use unprocessed, unsalted bacon, preferably from hogs fed an organic diet (You are what you eat, ate…). This can be hard to find. We treat our bacon with a bit of essential oil (we used lemongrass) and lemon to lessen the harmful effects of fat degradation while cooking. As always, use organic ingredients whenever possible!
Ingredients
4 filets of salmon (about 24 ounces)
3 T FOC (fat of choice)
Blackened Seasoning
3 t paprika
1 t dried thyme
1 t dried oregano
½ t salt
¼ t cayenne
¼ t black pepper
Tomato Salsa
1 onion, diced
3 cloves garlic, minced
6 strips bacon, diced
1 14.5 can fire-roasted crushed tomatoes
½ c chicken stock
½ lemon, juiced
Sea salt & Pepper
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For this dish, we started with the delicious recipe from the folks at Health-Bent – and added a few of our own modifications. Be sure to select wild sockeye salmon to ensure the smallest concentration of mercury as possible. Also, if possible, use unprocessed, unsalted bacon, preferably from hogs fed an organic diet (You are what you eat, ate…). This can be hard to find. We treat our bacon with a bit of essential oil (we used lemongrass) and lemon to lessen the harmful effects of fat degradation while cooking. As always, use organic ingredients whenever possible!
