Grilled Salmon with Bacon & Tomato Salsa
4 salmon fillets approximately 6 oz each
10 to 12 sprigs fresh thyme
2 slices thick bacon
½ cup diced red onions
1 tablespoon minced garlic
ground coarse salt to taste
ground black pepper to taste
10 oz mild diced tomatoes with green chilies, well drained
Skin salmon fillets or have your butcher skin them at the time of purchase.
Preheat grill to medium high. Finely chop thyme and discard stems.
Cut bacon into ¼ inch pieces; lightly brown in a pan; and remove. Add onions to the bacon drippings and cook until onions are sweated. Combine onions, bacon and garlic; heat gently.
Season the skinless salmon with salt, pepper and thyme. Rub salmon with canola oil. Sear on both sides.
Place salmon in a foil pan on an unheated section of the grill. Close hood and allow salmon to finish cooking until the fish is opaque in the center which would be internal temperature of 145 degrees F. Or cook to your desired doneness.
Add tomatoes with green chilies to bacon mixture; simmer 4 to 5 minutes until thick. Spoon salsa over the salmon.
From prep to table 40 minutes