Instructions: Over low heat, cook the bacon in a small frying pan until crisp. Remove from the heat.

Preheat the oven to 350 degrees. Drizzle the salmon with olive oil and season with salt and pepper.

Heat a large, nonstick frying pan over medium-heat. Place the salmon, skin-side up in the pan. Cook until the salmon is lightly browned. Flip the pieces over and cook until the skin is crisp.

Transfer to the oven and cook for 4 to 5 minutes until cooked to medium. Remove from the oven.

Add the tomato, capers, parsley, horseradish, and balsamic vinegar to the bacon. Heat to a simmer and season with salt and pepper.

Transfer the salmon to warm plates and spoon the bacon vinaigrette over each piece.

This recipe yields 4 servings.

Comments: I served this over steamed spinach with butter and a bit of lemon and the "Cauliflower And Goats Cheese Puree" (see recipe).

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