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1 1/2 lb. salmon fillets
2 tablespoons bacon drippings
6 tablespoons butter or margarine
1 clove garlic, crushed and minced
1/2 teaspoon oregano leaves
1/2 teaspoon thyme leaves
1 teaspoon whole tarragon
2 tablespoons lemon juice
1/2 cup dry Marsala wine
Trim fillets to 11/2'' pieces-uniform thickness. In frying pan, slowly cook 1-2 strips of bacon, or enough to yield 2 tablespoons drippings. Remove bacon and use for another dish. Saute the salmon in the bacon drippings over medium heat, turning gently. Remove to a baking dish and keep warm. Deglaze pan with a little of the wine and scrape the residue from the pan over the fish. Meanwhile, in a small saucepan, melt the butter and add the garlic and spices. Cook, stirring over medium low heat, for 2-3 minutes to extract the flavors. Remove from heat and add the wine and lemon juice.
Pour this sauce over the fish. Bake at 4000 F for 10 minutes. Serve over rice, spooning pan juices over all. Garnish with lemon wedges and finely chopped parsley.
Variation: Substitute dry white wine for the Marsala for a lighter, less rich dish.
2 tablespoons bacon drippings
6 tablespoons butter or margarine
1 clove garlic, crushed and minced
1/2 teaspoon oregano leaves
1/2 teaspoon thyme leaves
1 teaspoon whole tarragon
2 tablespoons lemon juice
1/2 cup dry Marsala wine
Trim fillets to 11/2'' pieces-uniform thickness. In frying pan, slowly cook 1-2 strips of bacon, or enough to yield 2 tablespoons drippings. Remove bacon and use for another dish. Saute the salmon in the bacon drippings over medium heat, turning gently. Remove to a baking dish and keep warm. Deglaze pan with a little of the wine and scrape the residue from the pan over the fish. Meanwhile, in a small saucepan, melt the butter and add the garlic and spices. Cook, stirring over medium low heat, for 2-3 minutes to extract the flavors. Remove from heat and add the wine and lemon juice.
Pour this sauce over the fish. Bake at 4000 F for 10 minutes. Serve over rice, spooning pan juices over all. Garnish with lemon wedges and finely chopped parsley.
Variation: Substitute dry white wine for the Marsala for a lighter, less rich dish.
