Broiled Salmon With Bacon Raspberry Beurre Blanc Recipe

• 2 x (8-oz)s fresh salmon fillets
• 6 x strips maple-flavored bacon -- 2 strips reserved, cut in 1/2 inch pcs
• 1 Tbsp. butter
• 1 Tbsp. hazelnut syrup
• 1 Tbsp. muscat wine
• 1/2 c. raspberry jam
• 1/4 c. minced hazelnuts

1. Place salmon fillets on an oven broiler pan and broil about 4 inches from heat for 3 min; turn fillets and top each with 2 strips of bacon.
2. Broil an additional 3 to 4 min or possibly till bacon is soft-cooked.
3. Remove, set aside, keep hot.
4. In a nonstick skillet, over medium heat, saute/fry reserved bacon pcs till soft, drain and set aside.
5. To make beurre blanc: In the same skillet, over medium heat, heat butter, add in hazelnut syrup, muscat wine and raspberry jam.
6. Cook mix several min till reduced and soft glaze is formed, stir frequently to avoid sticking.
7. Stir in reserved bacon pcs.
8. To serve, place half of the beurre blanc on a plate.
9. Place the salmon fillet on the sauce and garnish with minced hazelnuts.
10. Repeat for remaining fillet.

salmon, bacon, butter, hazelnut syrup, muscat wine, raspberry jam, hazelnuts

Taken from cookeatshare.com/recipes/broiled-salmon-with-bacon-raspberry-beurre-blanc-93370 (may not work)