Turkey Bacon Wrapped Salmon topped with Poached Egg

Serves 2
Salmon Preparation
2 6 ounce salmon filets, skin removed
1 tablespoon maple syrup
2 slices peppered turkey bacon
2 cloves garlic, crushed
1 lemon, sliced thinly
1 teaspoon pepper
½ tablespoon coconut oil
kitchen twine

Place a piece of kitchen twine on a flat surface. Make sure the twine is cut to be 12 inches longer than the bacon. Place a slice of bacon on top of the twine. Place the salmon on top of the bacon. Spread half the garlic mixture on top of the salmon. Sprinkle half the pepper on the salmon. Add a few slices of the cut lemon on top of the pepper. Roll the salmon/bacon and tie with the twine. I wrap the twine around 2x to make sure it’s secure and tie it in a knot. Do this same process with the other salmon. In a flat pan add the coconut oil and bring to medium heat. Add salmon and cook until browned on all sides turning occasionally. In the meantime set oven to Bake at 350 degrees and allow to oven to preheat. Once salmon is browned turn off heat and drizzle the maple syrup on top. Place pan directly into oven. Make sure it’s a an oven safe pan. Let it bake for 18-20 mins and then turn off oven. (Let cook for less time for a more rare salmon filet).

Asparagus and Beets Mixture
1 8.8 ounce package Uncle Ben’s Whole Grain Brown Ready Rice, cooked according to package directions
8-10 large asparagus, cut into 1 inch segments
¼ small red onion, chopped
½ cup slivered almonds
1 small red beet, skin removed, cubed
½ tablespoon olive oil
1 tablespoon maple syrup

Place asparagus cuts in a large bowl. Add all remaining ingredients and mix in the bowl. Meanwhile heat the olive oil in a pan. Add ingredients from the bowl. Continue to cook until asparagus is cooked all the way through and rice is a bit crispy. Add maple syrup and mix. Allow to cook for an additional 3-4 mins. Remove from heat. Use as the base for the salmon when plating.

Poached Egg
2 eggs

Bring a small pot filled ¾ of the way with water to a boil. Place a large slotted spoon at the bottom of the pan. Turn the water down to medium and slowly crack the egg into the water. Allow it to gently cook 2-3 mins. Using the slotted spoon gently bring the egg back out of the water. Do the same thing with the other egg. Let cool.

To assemble place dish the Asparagus and Beets Mixture and top with the Salmon and top with the poached egg. Garnish with Mâche Rosettes and lemon peels.