Recipes/ Starters

Salmon and bacon

Salmon and bacon

What? Fish and bacon? Why not? Is it still a problem to have meat and fish? So the not so surf-and-turf kinda thing? Holy Wikipedia tells me, it was a dish of the 60s and the 70s, to have everything on a plate: meat and fish….. Oh boy! I’m so happy I don’t remember that. Anyway. Back to the recipe. It’s just fresh salmon, sliced very thinly and with a little salad on top (the greens not chopped, but only disciplined 😉 ) and the bacon crumbled on top.


  • salmon
  • bacon
  • onions
  • coriander
  • cress sprouts
  • lemongrass
  • fish sauce
  • lime juice
  • sesame oil


  1. cook the stripes of bacon in a pan (no extra greas needed) and put it on some kitchen paper to dry (it’ll get crispy);
  2. slice the salmon and put it on a plate, adding the sliced onion and the chopped, ahm, no, DISCIPLINED coriander on top;
  3. sprinkle the cress sprouts and the chopped lemon grass, and a sauce made with fish sauce, sesame oil and lime juice (and seasoned), finish by sprinkling some of that bacon on top.

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