Instructions: Place salmon fillets on an oven broiler pan and broil about 4 inches from heat for 3 minutes; turn fillets and top each with 2 strips of bacon. Broil an additional 3 to 4 minutes or until bacon is soft-cooked. Remove, set aside, keep warm.

In a nonstick skillet, over medium heat, saute reserved bacon pieces until soft, drain and set aside.

To make beurre blanc: In the same skillet, over medium heat, melt butter, add hazelnut syrup, muscat wine and raspberry jam. Cook mixture several minutes until reduced and soft glaze is formed, stir frequently to avoid sticking. Stir in reserved bacon pieces.

To serve, place half of the beurre blanc on a plate. Place the salmon fillet on the sauce and garnish with chopped hazelnuts. Repeat for remaining fillet.

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