Bacon never fails to deliver. Always a good way to perk up your entree. Today, I use Salmon, it can be any protein, even tofu and it would taste out of this world. I love the skin so I seared that first, then use a chinese wok with curved sides to fry the bacon side in such a way that the thin end is sitting on the curved side of the wok. So it would give it a balance height and crisp the entire bacon. Of course, I also use tooth picks to secure them and remove when it is time to serve. Side today is avocado, onion and tomatoes salad. A splash of balsamic vinegar and olive oil. Fish was so perfectly cooked, I did not need any sauce.
