Salmon Filet (no skin)
Diced Red Onion
Diced Red Peppers
Diced New Potatoes
Salt and Pepper
DirectionsWrap salmon filet with bacon slices
Add salt and pepper to the salmon fillet
Wrap in plastic and twist ends, then tie.
Poach in boiling water for 2-3 minutes turning as needed.
Place in ice cold water to stop cooking process.
Leave in ice water for 5-10 minutes, then remove and place in the fridge for 2-3 hours.
Roasted Corn Red Pepper Hash
Take garlic, onions, peppers, potatoes, roasted corn, a little salt, and pepper and cook in hot skillet with oil. Cook until tender.
Remove salmon from fridge and unwrap. Cook in hot saute pan until bacon is crisped and brown. If salmon is not cooked to medium, finish off in oven.
Cut along the angle of salmon fillet.
Add roasted corn red pepper hash to plate, lay salmon on top.
Cover with bearnaise sauce, and asparagus if desired.