Salmon Seared on Bacon with Balsamic Vinegar, Honey & Rosemary
- Four 6-oz. skin-on, scaled, center-cut salmon fillets
- 2 slices bacon
- 1 Tbs. honey
- ½ tsp. finely chopped fresh rosemary
- ¼ cup balsamic vinegar
- Kosher salt and freshly ground black pepper
In a liquid measuring cup, combine the vinegar, honey, rosemary, and 2 Tbs. water. Cut the bacon slices in half crosswise. Lay a slice on the flesh side of each piece of salmon and arrange the salmon, bacon side down, in a 12-inch heavy-duty nonstick skillet. Sprinkle the salmon skin with salt a...