Bacon-Salmon Patties

Because without bacon things do not go as well.  While driving home tonight I got a craving for seafood.  I wanted tuna or swordfish or even salmon.  So I stopped at the grocery store and could only find salmon so salmon it is!  I had my recipe put together in my head before hitting the store so I picked up a few other things and headed home to prepare my supper.  It turned out really great and I'll probably keep this in mind for a future meal but subbing tuna steaks in for the salmon fillets.

Bacon-Salmon Patties

6-8 pieces of bacon, fried

1/2 red bell pepper, chopped

2 cloves of garlic, chopped

1/2 t. ginger, minced

1T. balsamic vinegar
1t. Red Boat fish sauce
1t. Coconut Aminos
2 scallions, chopped
2-3 pounds salmon fillet, remove the skin
1 egg
1/4c. almond meal

1. Fry the bacon and set aside on a paper towel. Drain most of the grease out of the skillet.
2. Add the bell pepper to the skillet and let it cook for about 4-5 minutes of until it starts to get soft.
3. Add the garlic and ginger, stir to incorporate and let it cook about 1-2 minutes.
4. Add the balsamic vinegar and stir to coat the peppers well.  Turn off heat.
5. Add the bacon to the food processor and pulse until it is in large chunks.
6. Add the red pepper mixture, fish sauce and aminos to the bacon in the food processor. (A'la Bacon Jam)  Pulse until it is a fine blend.  Scrape into a medium size mixing bowl.
7. Cut the salmon into large chunks and add to the food processor.  Pulse until is is chopped to a medium-fine texture.  You may have to make two batches depending on the amount of salmon.
8. Add to the mixing bowl with the bacon and pepper mixture along with the egg and mix.
9. Add the almond meal and mix well.  Form into patties and fry in the skillet with the fat of your choice.

Orange Chipotle Tequila Shrimp

Orange Chipotle Tequila Shrimp

1 lb. large shrimp (peeled & deveined)

2T. olive oil

1 jalapeno, chopped fine

3 cloves garlic, finely chopped

1-2 chipotle peppers in adobo sauce, chopped

juice from 1 lime

1C. orange juice

1/3 C. tequila

1 shallot, diced

1. In a ziploc baggie combine the shrimp, oil, jalapeno, 2 of the garlic and half the lime juice.  Set aside for 30 minutes to 1 hour.
2. In a saucepan combine the chipotles, the other clove of garlic, the rest of the lime juice, tequila, orange juice and shallot.  Bring to a boil and then reduce heat to a simmer.  Let it simmer for about 10 minutes or until the sauce reduces and thickens a little.
3. Prepare the shrimp by any means (I put mine on the barbie.) then serve with the sauce drizzled over the top.