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One of the first recipes I created when I initially went Paleo was walnut-crusted salmon topped with a bacon-rosemary crumble. I can credit that dish as one of the meals that went on my husband (then boyfriend)’s “Should I propose to her?” tally board. This AIP re-creation has even surpassed my previous success! It’s savory, sweet, and full of complementary textures.
Usually I don’t prefer fish leftovers, but I couldn’t wait to dig into this Bacon-Date Crusted Salmon during Kindergarten Lunch, which is the name I have given meals that are eaten earlier than socially or physically desirable solely due to their saliva-initiating potential. You know what I’m talking about. You must serve it over my Silky Sweet Potato Puree – it’s truly a restaurant quality meal made in a flash! Enjoy!
- Preheat oven to 400 degrees F. Lightly grease a glass pie dish or baking dish with fat of choice.
- Cook bacon over medium heat until crispy, about 6 minutes. Reserve bacon fat and finely mince the cooked bacon.
- While the bacon is cooking, soak the dates in hot water in a small heat-proof bowl for 15 minutes. Alternatively, cover dates with water in a small glass bowl and microwave for 1 minute.
- Mash dates completely into a smooth paste. Stir in cooked bacon, reserved bacon fat, garlic, and rosemary to create the bacon-date crust.
- Pat salmon dry and lay skin side down in prepared baking dish. Squeeze lemon juice over salmon. Spoon half of the bacon-date mixture on each salmon filet and spread with the back of a spoon, covering as much of the salmon as possible.
- Bake for 15 minutes until the salmon flakes easily with a fork. Serve sprinkled with lemon zest over Silky Sweet Potato Puree.