Cooking With WCCO: Bonefish Grill's Salmon With Bacon Jam Butter

MINNEAPOLIS (WCCO) – In honor of the spring weather WCCO Mid-Morning is cooking on the rooftop this week!

Bonefish Grill joined the show and is preparing their salmon with bacon jam butter.

Salmon with Bacon Jam Butter
Bonefish Grill Recipe

Ingredients:
Two 7 oz. Salmon Fillets
Pinch of sea salt and black pepper, freshly cracked
2 spritz of extra virgin olive oil (Spray Bottle)
2 Tbsp bacon jam butter
2 Tbsp crispy bacon, fine chopped
2 tsp pickled onion
2 tsp fresh parsley, fine chopped

Directions:
Preheat oven to 450°F.
Spritz a sheet pan with extra virgin olive oil.
Season salmon to taste with salt and pepper.
Place salmon fillets onto the sheet pan.
Bake for 10-12 minutes.
Remove salmon from the oven and top each fillet with 1 tablespoon of bacon jam butter.
Return salmon back into the oven until the butter has started melting and the salmon is cooked through.
Transfer salmon to separate plates.
Top each fillet with 1 tablespoon of crispy bacon, 1 tsp of pickled onion and garnish with fresh parsley.

Ingredients for Bacon Jam Butter:
1 LB bacon, chopped
1 tsp unsalted butter
2 yellow onions, diced (medium size)
1 tsp sea salt
1/4 cup brown sugar
1 tsp black pepper, freshly ground
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 cup balsamic vinegar
1/4 cup water
1 stick unsalted butter, room temperature (1/4 LB)

Directions for Bacon Jam Butter:
Warm a large pot over medium high heat.
Place the bacon in the pot and cook for about 10 minutes or until bacon is crispy.
Remove the bacon and place on a paper towel lined plate. Reserve the bacon fat.
Place the large pot back onto burner over medium heat.
Add the butter and 1 Tbsp. of the reserved bacon fat.
Sauté the onions and sea salt until tender and translucent, about 1-2 minutes.
Stir in the brown sugar, black pepper, cumin, cayenne and balsamic vinegar.
Add the cooled bacon and water, mix well.
Cook until the mixture thickens into a jam, about 10-12 minutes while stirring occasionally.
Remove from heat and transfer the bacon jam into a container.
Cover the bacon jam and cool in refrigeration.
Place one stick of room temperature butter in a mixing bowl.
Gently fold in the cooled bacon jam with a rubber spatula.
Refrigerate the bacon jam butter until ready to use.