For this dish, you want the skin on the salmon to crisp up like the bacon on the other side. The fish should be scaled—if it’s not, ask your seafood seller to do it for you.
In a liquid measuring cup, combine the vinegar, honey, rosemary, and 2 Tbs. water.
Cut the bacon slices in half crosswise. Lay a slice on the flesh side of each piece of salmon and arrange the 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, 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 just cooked through, 4 to 5 minutes more.
Take the skillet off the heat and transfer the salmon to a platter. Pour off the fat and return the skillet 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 the salmon and serve.
Serve with a basic polenta with herbs.
nutrition information (per serving):
14, Fat Calories
120, Saturated Fat
40, Monounsaturated Fat
7, Polyunsaturated Fat
Photo: Scott Phillips