Categories: Fish- Seafood

Ingredients

• 8 slices center-cut bacon
• 4 4 oz. skinless salmon fillets, 1/2 inch thick
• Salt and ground black pepper
• 1 tsp. olive oil
• 1/3 cup apricot jam
• 1/2 cup fresh or frozen cranberries, coarsely chopped
• 1 tsp. fresh thyme leaves

Directions

1. On a microwave-safe plate lined with paper towels, micro-cook 4 slices of bacon at a time for 1 1/2 minute. Meanwhile, rinse salmon, pat dry; lightly sprinkle with salt and pepper. Wrap two bacon strips around each fillet.

2. In a 12-inch skillet heat oil over medium-high heat. Cook fish, bacon seam side down first, for 3 to 4 minutes per side (loner for thicker fillets) or until bacon is crisp and fish flakes easily with a fork.

3. For chutney, in a small saucepan combine jam and cranberries. Cook, stirring occasionally, over medium heat until heated through. Serve salmon with chutney and thyme.

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