Salmon “Bacon” with Rhubarb Lacquer- Chef Kirsten Dixon

Within the Wild’s Chef Kirsten Dixon says this twist on traditional bacon is a hit with customers at her Alaska destination getaways, Tutka Bay Lodge and Wilderness Bay Lodge.  

“We make several different salmon bacon recipes as an alternate to pork-based bacon. Recently, we had a departing lodge guest request a bag of this salmon bacon to travel home with. He lived in Africa!” Dixson shared.  

Directions:

Makes about 10 slices 

Canola oil for greasing 

6 ounces cold-smoked salmon (lox), about 10 slices 

1⁄2-pound rhubarb washed, trimmed, and chopped 

1⁄2 cup honey 

1⁄2 cup apple cider, plus more if needed 

1⁄2 shallot, sliced 

Freshly ground black pepper 

Preheat the oven to 350°F. Cover a baking sheet with aluminum foil. Coat the foil lightly with oil. 

Lay each of the pieces of salmon onto the oiled baking sheet in a single layer. Set aside. 

Place the rhubarb, honey, apple cider, and shallot in a small, heavy-bottomed saucepan. Heat over medium-low heat until the rhubarb is cooked and begins to fall apart, about 30 minutes. Add a little more apple cider if more liquid is necessary. The mixture should be reduced to a thick, syrupy consistency.  

Brush the tops of the salmon slices with the rhubarb mixture. Sprinkle with black pepper to taste. Place the baking sheet onto the center rack of the oven and bake until the bacon is just crisp five to six minutes. 

Let cool completely before serving.