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Ingredients
- 6 ounces alaska cold-smoked salmon lox (about 10 slices)
- 1⁄2 pound rhubarb, washed, trimmed, and chopped
- 1⁄2 cup honey
- 1⁄2 cup apple cider
- 1⁄2 shallot, sliced
- 1 teaspoon freshly ground coarse black pepper
Details
Instructions
- Preheat the oven to 350°F. Cover a baking sheet with aluminum foil. Coat the foil with spray release or with oil. Lay down each of the pieces of salmon onto the baking sheet. Set aside.
- Place the rhubarb, honey, apple cider, shallot, and about a teaspoon of black pepper into a small heavy-bottomed saucepan. Heat over medium-low heat until the rhubarb is cooked and begins to fall apart. Add a little additional apple cider if more liquid is necessary. Cook for about 30 minutes until the mixture has reduced down to a thick syrupy consistency.
- Brush the salmon with the rhubarb lacquer. Place the baking sheet onto the center rack of the oven and bake for about 5 to 6 minutes or until the bacon is just crisp.
- Makes about 10 slices of bacon.