I have many favorite things when it comes to sandwiches but one of the best is that sandwiches always offer the perfect bite. Each ingredient is layered between two pieces of bread so there are no forks necessary to construct a good bite. This recipe adopts the sandwich methodology by layering each element of the dish on top of the other to encourage mixing the flavors together.
Salmon Bites On A Bacon Black Bean Puree With Minted Yogurt
2 Tablespoons Reserved Bacon Grease
1 Teaspoon Balsamic Vinegar
1/4 Cup Of Mint, Additional For Garnish
Cook bacon using preferred method. Reserve two tablespoons of bacon grease. Break up bacon into tiny pieces.
Preheat ovent to broil and line a baking sheet with tin foil. Brush olive oil on salmon fillets and season with salt and pepper.
Place fillets 8 inches from the broiler and cook for nine minutes.
Remove salmon skin and transfer to a bowl. Shred with a fork and place in the refrigerator to cool.
Meanwhile, rinse the black beans and transfer to a bowl to coarsely smash into a choppy puree. Add 1/3 cup water at first and add more to reach desired consistency.
Heat one tablespoon of the reserved bacon grease in a nonstick skillet over medium heat.
Add the black beans and bacon. Stir continuously to combine the flavors and bring to a slight boil. Remove from heat.
Chop mint very finely and mix with 1/2 cup Greek yogurt.
Add two tablespoons of Greek yogurt and balsamic vinegar to the shredded salmon. Season with salt and pepper.
Use your hands to form one and a half inch salmon cakes. If mixture isn’t holding together then add more Greek yogurt.
Heat remaining bacon grease over medium heat and add salmon cakes once you see steam rising from the skillet.
Cook about 90 seconds per a side or until a nice sear forms on each side. Salmon will be fragile.
Arrange puree on a plate and place salmon on top. Add a dollop of the minted yogurt mixture and garnish with additional mint. Sprinkle with salt and pepper and enjoy!
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