Balsamic Salmon with Walnut Rice Pilaf
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For the fish:
1 lb. salmon fillets (1/2 lb. each)
1 TBS olive oil
Cajun Seasoning
For the sauce:
3/4 cup balsamic vinegar
1/4 cup bacon, thinly chopped
1 TBS. chopped green onions or shallots
For the rice:
1/2 cup Rice
2 tsp. Cajun seasoning
1 tsp. chili powder
Salt
Walnuts
Begin the meal by starting the rice, cooking per instructions from the rice manufacturer. Add Cajun seasoning and chili powder to the rice before cooking. Turn on the rice. Then prepare the salmon fillets by coating both sides liberally with Cajun seasoning. Let the fillets sit until the rice is 10-15 minutes from being done.
Turn the pan you plan on cooking the salmon in onto medium heat. Put in the bacon pieces. In a smaller saucepan, put the balsamic vinegar on medium heat until it begins to boil. Then turn down to medium-low and stir slowly and consistently, to prevent burning on the bottom. Balsamic vinegar boils at a low temperature and you are trying to coagulate the vinegar. Watch it closely. Shortly before the bacon finishes cooking, toss in the green onions. When the bacon finishes, remove from the heat and set aside.
Put the olive oil into the pan you used for the bacon and then fry the salmon fillets on medium to medium-low heat; covering the pan to make sure the salmon cooks all the way through. This should take about 10-15 minutes to cook: blacken both sides.
When the vinegar is thick, add the bacon and onions and turn off the heat. Set the sauce aside to cool.
When the rice is finished, top with salt and crushed walnuts. Serve with the salmon on the side, add additional Cajun seasoning as desired to the fillets and drizzle the balsamic sauce on top.
Serves 2.
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