Bacon Seared Salmon with Balsamic Glaze

This is one of my favorite salmon dishes! Of course of you but bacon on anything it will be good!! It sounds hard but it very easy, Please try it.
1/4 cup balsamic vinegar1 tablespoon honey

1/2 teaspoon fresh rosemary, finely chopped

1 tablespoon water

2 slices bacon

4 salmon fillets

6-oz skin-on scaled, center cut

1/2 teaspoon salt & freshly ground black pepper

In a liquid measuring cup, combine the balsamic vinegar, honey, rosemary, and 2 tbsp water.

Cut the bacon slices in half. Lay a slice of bacon on the flesh side of each piece of salmon and arrange he salmon, bacon side down, in a 12 inch heavy-duty nonstick skillet.

Sprinkle the salmon skin with salt and pepper.

Set the skillet over medium-high heat and cook until the bacon is golden and crisp about 4 to 5 minutes from when it begins to sizzle.

Turn the salmon and continue to cook until the skin is crisp and the salmon is cooked through, 4 to 5 minutes.

Take skillet off heat and transfer the salmon to a platter.

Pour off the fat and return to medium-high heat. Stir the vinegar mixture well and add it to the skillet. Simmer until slightly thickened, 1 to 2 minutes. Pour over salmon and serve

Sautéed Orange Roughy with Browned Butter, Leeks and Capers

I found this recipe in Cooking Light, August 2009 issue while I was getting my Chemo this week. It originally did not call for leeks and they used sole but you can pretty much make this recipe with any white flaky fish. I decided to make it because I left the hospital wanting to eat this dish, which is surprising since I don't have an appetite these days. It was a hit at my house and I served the fish with brown rice and oven baked squash.

I made the recipe for two but you can easily make it for more.

2 (6 oz) orange roughy fillets
1/4 tsp. salt
1//4 tsp. fresh ground black pepper, divided
Cooking spray
3 tbsp. butter
1 leek, cleaned and chopped
2 tbsp. shallots
1 tbsp. capers
2 tsp. fresh lemon juice

Sprinkle fish evenly with salt and 1/8 tsp. pepper. Heat a large nonstick skillet over med-high heat. Coat pan with cooking spray. Add 2 fillets to pan; sauté 2 min. or until browned. Carefully turn fillets and sauté another 2 min. or until fish is flaky. Place on a plate; and tint with foil to keep warm.

Then melt butter in the same pan used to make the fish. Cook 2 min. or until browned add leeks and shallots and sauté for about 2min. until leeks are softened, stirring frequently. Remove from heat and stir in remaining pepper, capers, and fresh lemon juice.


Serve the mixture over the fish and garnish with lemon slice.