Grilled Salmon with Bacon

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Grilled Salmon with Bacon

Grilled Salmon with Bacon

Bacon adds a new dressing to the taste of Loch Duart Scottish salmon.

Preparation time: 25 minutes

Serves: 4


4 x 175g (6oz) salmon fillets

65g (2½oz butter)

Sea salt and black pepper

250g Small cubes of bacon

2 Little Gem lettuces, finely shredded 200ml

(7 fl oz) vegetable, fish or chicken stock

225g (8oz) fresh or frozen peas

2 tablespoons double cream (optional)

3 tablespoons chopped fresh parsley

Freshly squeezed lemon juice


  1. Preheat the grill. Melt 25g (1oz) of the butter in a small pan and brush over the salmon. Season generously.
  2. Line a grill pan with foil, then place the salmon under the grill for about 3-4 minutes per side, then cover and keep warm.
  3. While the salmon is cooking, heat a frying pan and add the lardons. Turn down the heat and stir for 2-3 minutes until the fat starts to run.
  4. Add the shredded lettuces and stir for a minute to coat with the fat. Pour in the stock, season and bring to the boil, then turn down the heat and simmer, uncovered, for 3 minutes.
  5. Add the peas, cream (if using) and parsley, give the pan a good shake while it comes to the boil, and add the remaining butter. Let this melt into the ‘stew’, simmer for 2 minutes and add a squeeze of lemon juice.
  6. Serve with the grilled fillets.

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