8 slices bacon, cooked until crisp and fat reserved
2 8-ounce center cut salmon fillets, skin removed
Kosher salt and freshly ground black pepper
Extra virgin olive oil
2 teaspoons fresh chopped thyme leaves
1 pomegranate, seeds removed
2 tablespoon pomegranate molasses*
1 teaspoon Sherry vinegar
1 tablespoon shallot
1 bunch cilantro, leaves separated from stems and stems minced
24 Brussels sprouts, outer leaves removed and blanched
1. Preheat oven to 250 degrees F. Leave one tablespoon of bacon fat in the saute pan used to cook the bacon and add one tablespoon of grapeseed oil. Place salmon fillets in pan, season with salt and pepper and sprinkle on thyme. Drizzle fish with a little olive oil and place in oven. Cook fish 8 to 10 minutes, until medium doneness. Halfway through cooking, baste salmon by spooning juices in the pan over the fish a few times. Transfer salmon to a plate.
2. In a medium bowl, combine pomegranate molasses, Sherry vinegar, one tablespoon of olive oil, one tablespoon of reserved bacon fat, cilantro stems and shallots. Season with salt and pepper.
3. In the pan used to cook the salmon, add Brussels sprout leaves, bacon, two tablespoons of pomegranate seeds and two tablespoons chopped cilantro leaves. Place pan over medium-high heat and season Brussels sprout mixture with salt and pepper. Toss and cook a minute to heat through.
4. To serve, place Brussels sprout mixture on serving plate and top with salmon. Drizzle with vinaigrette.
*You can make pomegranate molasses at home by cooking 1/2 cup pomegranate juice until it reaches a syrupy consistency.