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By Esther Boateng
Bacon butter sauce goes well with baked salmon or another quick-to-prepare protein. It’s thick and rich and packed with ingredients such as onions, roasted garlic, mushrooms, and bone broth. This recipe yields a substantial amount of sauce, but you don’t have to use it all at once. I like to keep a portion of the sauce for the following day to use with a different protein.
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Directions Broiling Garlic Cloves
Pre-heat oven to 375 degrees F and select broiler.
Place garlic cloves in the oven for approximately 4-5 minutes or until they start to brown.
Remove from the oven.
When cool enough to handle peel off the crispy skin and set aside.
Salmon
Pre-heat oven to 350 degrees F.
Place salmon on a baking tray.
Season with all-purpose seasoning and half the pepper salt (1/4 tsp.)
Bake for 15-20 minutes depending on the thickness of the salmon fillet.
While the salmon cooks in the oven prepare the sauce.
Bacon Butter Sauce
Cook smoked bacon in the oven for 10-12 minutes or until crispy.
Remove excess fat.
Tear into bitesize strips and set aside.
Peel and dice onion.
Clean and slice mushrooms.
To a moderately heated pan add ghee.
Sauté onions for a few minutes until translucent.
Add mushrooms and stir for a few minutes until tender.
Season with the other half of pepper salt (1/4 tsp), turmeric, wild ramp, and threefold savory powder.
Add Dijon, tomato puree, half of the bacon bits, and bone broth.
Cook for a few more minutes.
Add additional liquid if the mixtures feels too thick to pour into a food processor.
To the mixture add roasted garlic cloves if you’re using this ingredient.
Transfer to a food processor or use a handheld blender.
Blitz for a few seconds until approximately 80% blended.
Add cream and stir.
This is your bacon butter sauce.
Assembly
Serve salmon with some bacon butter sauce.
Top with the rest of the bacon strips.
Garnish with olive paste, fermented hot sauce or pepper salt.
Reserve leftover bacon butter sauce for another meal.
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