Salmon with bacon tomato cream sauce is an easy recipe that delivers sophisticated flavor from common ingredients and requires just one pan. It’s a beautiful low carb recipe and perfect for any lchf or ketogenic diet.
What happens when a meat lovin’, Southwestern gal marries a fish lovin’ guy from the East Coast? She learns to like fish! Marriage is a compromise, but it’s also a culmination of two separate entities – producing something better than they are separately. Just like this dish, the salmon and bacon are delicious on their own, but putting them together makes them memorable.
It’s almost National Bacon Lover’s Day and I’ve teamed up with Fishpeople Seafood to bring you an awesome recipe that celebrates both sustainably caught fish and bacon. Uh-huh, you heard right. I’m bringing those two great things together in this über sexy salmon dish!
You know this isn’t any old tomato vodka sauce, no! This is a BACON and salmon cream sauce with tomato, vodka, and basil. I mean, come on! We’re talking flavor so unreal your taste buds will do a happy dance. This sauce plus Fishpeople Seafood sockeye salmon = perfect!
Speaking of salmon…
Fish has gotten a bad wrap the last several years with valid concerns about sustainability and contamination. So, I did a little research on Fishpeople Seafood before I agreed to partner with them. They offer wild caught fish from American waters, caught by independent fishermen fishing only for sustainable species. Check out their FAQ page for more information.
With the price of quality fish and seafood on the rise these days, I generally look for three things before I buy: I want it to be fresh (sometimes frozen is fresher). I want it to be safe. And, I want it to be sustainable. We can all agree that those three things are important.
But, I have another must when it comes to seafood — one that’s as important to me — the recipe! I want a terrific recipe that’s going to let that fish or seafood shine. So, let’s get back to this amazing salmon recipe.
I understand that some folks don’t know how to cook fish and are afraid of messing it up. Well, have no-fear because this recipe is easy to prepare and calls for regular ingredients.
Did you take a peep at the ingredients in the photo? There aren’t many. And since this dish cooks in one pan, clean-up’s a breeze. Serving with lemony zucchini noodles (or lemony rice for my brother!) is perfect, but sauteed spinach or lemony asparagus is just as appropriate.
The cooking technique is simple. This salmon recipe builds flavor on-top of flavor in the pan resulting in an amazingly rich sauce. The whole thing is ready in 20 minutes! I don’t know about you, but a dynamite salmon entrée ready in 20 minutes is pretty exciting. So, get this recipe on your menu planner quick! And check out the selection of Fishpeople Seafood’s sustainably caught fish at your local store.
Each serving of Salmon with Bacon Tomato Cream Sauce is 4 net carbs
Salmon with Bacon Tomato Cream Sauce
Fishpeople Seafood Salmon
- 2-6 ounce filets Sockeye or Keta salmon
Bacon Tomato Vodka Cream Sauce
- 2 slices bacon, diced
- 1 teaspoons of bacon grease or olive oil
- 1 clove garlic, sliced
- 1 ounce onion, sliced (about 1/4 of a medium onion)
- 1/4 cup vodka (2 oz/ 60 ml)
- 1 tablespoon tomato paste (15 g)
- 1/3 cup heavy cream (2 1/2 oz/ 75 ml)
- 2 tablespoons water (1 oz/ 30 ml0
- 1 tablespoon vodka (1/2 oz/ 15 ml)
- 10 leaves basil, chiffonade
- 1/2 teaspoon lemon zest, grated
- salt and pepper to taste
- Preparation: Let the Salmon come to temperature on the counter for 15 minutes. Gather all of the ingredients. Dice the bacon.
- Bacon: Place a medium-sized frying pan over medium heat. Add the bacon and 1 teaspoon of bacon grease and stir, coating the bacon. Let cook about 2 minutes. Meanwhile, slice the onion and garlic, chiffonade the basil, and grate the lemon zest. (To chiffonade, stack the basil leaves, roll them lengthwise then cutting crosswise, slice into thin ribbons.) Give the bacon in the pan a stir and cook until browned and crisp. Remove the bacon leaving the fat in the pan.
- Salmon: Pour out all of the bacon fat from the frying pan except about 2 tablespoons and return pan to the stove over medium heat. Very lightly salt each salmon filet and lay them in the pan, pretty-side down (or skin-side up - I removed the skin on my pieces). Let cook undisturbed for about 3-4 minutes depending on thickness. You'll see the salmon become lighter where it has cooked, this will let you judge if it's time to flip. (You'll want that color change almost half-way before flipping.) Flip the fish with a spatula and cook again for approximately 3-4 minutes. Remove the salmon to a plate and tent gently with a piece of foil to keep warm.
- Sauce: Return the pan to the stove, keeping the heat set to just below medium. Add the onions and garlic and stir until they begin to soften - about 1 1/2 minutes. Move the pan off of the burner, and while STANDING BACK,slowly add the vodka. Return the pan to the heat stirring to lift up the browned bits from the bottom of the pan. Let the vodka reduce by half.
- Add the tomato paste and stir it around the onions to warm it up and help break it down. Add the heavy cream and water, stirring to combine. Let it simmer gently for a minute to thicken up a little. Add the bacon, 1 tablespoon of vodka, and lemon zest. Stir the sauce until the sharp smell of alcohol has dissipated. Add the basil. Taste and add a pinch of salt and pepper to your taste. Turn off the heat.
- Plate: Place a salmon filet on a serving plate and top with half of the sauce. Garnish with more basil if desired.