This bacon-wrapped salmon fillet makes a mouthwatering meal topped with a simple cranberry and apricot jam compote.

Ingredients

• 8 slices center cut bacon
• 4 4-ounces skinless salmon fillets, 1/2-inch thick
• Salt and ground black pepper
• 1 teaspoon olive oil
• 1/3 cup apricot jam
• 1/2 cup fresh or frozen cranberries, coarsely chopped
• 1 teaspoon fresh thyme leaves

Preparation

1. On a microwave-safe plate lined with paper towels, microcook four slices of bacon at a time on high for 1 1/2 minutes.
2. Meanwhile, rinse salmon, pat dry; lightly sprinkle with salt and pepper.
3. Wrap two bacon strips around each fillet.
4. In a 12-inch skillet heat oil over medium-high heat.
5. Cook salmon, bacon seam-side down first, for 3 to 4 minutes per side (longer for thicker fillets) or until bacon is crisp and salmon flakes easily when tested with a fork.
6. For chutney, in a small saucepan combine jam and cranberries. Cook, stirring occasionally, over medium heat until heated through. Serve salmon with chutney and thyme.

Makes 4 servings.