TC Recipe: Bacon Wrapped Salmon with Cumin Demi Glace

May 11 2009

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 Domaine Pinot Noir
Serves 2



  • 2 ea Salmon Fillets, 6 oz
  • 4 ea Bacon Strips
  • 1 c. Demi Glace, available in grocery or meat markets
  • 2 tsp Cumin, toasted and ground
  • 1 Tb Olive oil
  • 1 Tb Butter, unsalted
  • 1 Tb Pinot Noir


Bring the demi glace to a simmer in a small sauce pot. Add the cumin and the Pinot Noir. Let simmer for 10 minutes. Whisk in the butter.

Preheat the oven to 425 degrees. Place bacon in the oven for only a minute to soften. Wrap two strips of bacon around each salmon. Add the olive oil to a hot oven safe sauté pan. Gently lay the salmon in the hot oil. Cook uncovered until the bacon is caramelized. Turn the salmon over and place the pan into the oven for 5 minutes.

This dish pairs well with braised Brussels sprouts, carrots, or beets. Enjoy.