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Ingredients:
1 1/2 lb Salmon fillets
2 Tbsp Bacon Drippings
6 Tbsp Butter or Margarine
1 clove Garlic, crushed and minced
1/2 tsp Oregano Leaves
1/2 tsp Thyme Leaves
1 tsp whole Tarragon
2 Tbsp Lemon Juice
1/2 cup dry White Wine
Directions:
Trim fillets to 1 1/2'' pieces with uniform thickness. In frying pan, slowly cook 1-2 strips of bacon, or enough to yield 2 tablespoons drippings.
Remove bacon and use for another dish. Saute the salmon in the bacon drippings over medium heat, turning gently. Remove to a baking dish and keep warm. Deglaze pan
with a little of the wine and scrape the residue from the pan over the fish. Meanwhile, in a small saucepan, melt the butter and add the garlic and spices. Cook,
stirring over medium low heat, for 2-3 minutes to extract the flavors. Remove from heat and add the wine and lemon juice. Pour this sauce over the fish. Bake at 400 F
for 10 minutes. Serve over rice, spooning pan juices over all. Garnish with lemon wedges and finely chopped parsley.
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