Baked Salmon

• 2 lb. piece salmon
• 1 slice bacon
• salt pork
• 3 or 4 minced shallots
• 4 Tbsp. butter
• 1/4 c. wine vinegar
• 1/4 c. water
• 1/2 c. dry white wine
• 1 Tbsp. butter, creamed
• 2 tsp. flour

1. Skin one side of the salmon.
2. Tie a slice of bacon over the skinned side or with a larding needle, run a few fine strips of salt pork into the fish.
3. Butter a shallow baking dish; add shallots and place the salmon on top of them, skin side down.
4. Dot the fish with 4 tablespoons butter and bake it, uncovered, in a 350u0b0 oven for 15 minutes, basting several times with the pan juices.
5. Then add the wine vinegar and water to the pan and cook the fish another 15 minutes, still basting.
6. Remove the salmon to a hot platter; discard the bacon and keep the fish warm.
7. On top of the stove, dilute the pan juices with the dry white wine and stir in the creamed butter with the 2 teaspoons flour.
8. Simmer the sauce, stirring often, for 2 to 3 minutes; taste it for seasoning. Strain it and pour it over the salmon.
9. Serves four.

salmon, bacon, salt pork, shallots, butter, wine vinegar, water, white wine, butter, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170636 (may not work)