- 4 (6 oz.) salmon filets
- Olive oil for brushing
- Salt and pepper for seasoning
- 1 cup chopped pecans
- ¼ cup packed dark brown sugar
- 1 (16 oz.) package bacon, chopped
- 1 small onion, chopped
- 1 Tbsp. minced garlic
- ¾ cup packed dark brown sugar
- 1 cup pure maple syrup
- ½ cup red wine vinegar
- 1 cup strong brewed coffee
- In a large saucepan, over medium-high heat, cook the chopped bacon until crispy, about 10-12 minutes. Remove bacon to paper towel lined plate and reserve 3 Tbsp. of bacon grease. Drain remaining grease.
- Next, return saucepan to stove and add the onion to reserved bacon fat. Sauté for 3-5 minutes until soft. Add garlic and cook until fragrant, about 1 minute.
- Turn the heat down to medium and add the brown sugar, maple syrup, vinegar and coffee. Then, stir and bring to a boil. Boil for about 10 minutes and turn the heat down to medium-low. Add the bacon.
- Simmer for about 15 minutes until liquid reduces by about half. Remove from the heat and cool for 5 minutes.
- Meanwhile, preheat oven to 425°F and grease a large baking sheet with cooking spray.
- In the bowl of a food processor, add the pecans and brown sugar and pulse 3-4 times until pecans are finely chopped then pour into a shallow dish.
- Next, brush the salmon filets with olive oil and season with salt and pepper. Coat the salmon with the pecan mixture by pressing the pecans to the flesh of the salmon.
- After that, place the pecan crusted salmon on the prepared baking sheet and bake for 13-15 minutes, or until salmon reaches an internal temperature of 145°F.
- Clean out the food processor bowl and add the cooled bacon sauce. Pulse the mixture 8-10 times until bacon pieces are broken up.
- Finally, top the salmon with bacon sauce.
Source: Russell Hobbs