FISH: Salmon is delicious when cooked in this way to avoid dryness.

BAKE SALMON FILLETS:



4 salmon fillets with skin on, about 5 oz each

4 cooked slices of bacon or pancetta slices

2 tsp. extra-virgin olive oil

3 tbsp. unsalted butter

coarse sea salt & freshly ground black pepper

¼ cup chopped shallot

½ cup each chopped onions & celery



Rinse salmon fillets and pat dry. Add salt and pepper to taste 30 minutes or so before cooking time. Brush salmon skin with 1 tbsp. olive oil to prevent fish sticking to the pan while cooking.

In a large non-stick skillet, melt butter in 1 tbsp. olive oil over medium heat. Add shallots, garlic, onion and celery. Cook for 2 minutes. Remove vegetables to the side of pan and raise heat to medium-high. Sear salmon, skin side down for 2 minutes. Remove from pan, cool slightly; then wrap each fillet with bacon or pancetta.

Preheat oven to 400 degrees F., and grease a baking dish. Spoon in the onion and celery mixture to form a bed in the bottom of the pan. Arrange salmon filets on the bed of vegetables. Cook for 5-10 minutes, depending on thickness of fillet. Check after 5 minutes of cooking for desired doneness to avoid over cooking.