Salmon With Bacon And Gherkin Dice

• 4 to 6 slices smoked bacon
• 4 to 6 center-cut pieces of salmon fillet, about 6 ounces each
• 1 or 2 medium-size sweet gherkins, finely diced

1. In a large, heavy skillet over medium heat, fry bacon until crisp.
2. Transfer to paper towels to drain, leaving rendered fat in pan.
3. Wrap bacon in foil to keep warm.
4. Return skillet to medium-high heat.
5. Add salmon fillets skin side down, and fry until skin is golden and crisp, about 2 minutes.
6. Turn fillets, and fry until browned and cooked to taste, 2 to 3 minutes longer.
7. Transfer salmon to a serving plate.
8. Crumble bacon evenly over fillets, and sprinkle with diced gherkins.
9. Serve immediately.

bacon, center, sweet gherkins

Taken from cooking.nytimes.com/recipes/9097 (may not work)