Grilled Loch Duart Salmon with Bacon

Preparation time: 25 minutes
Serves: 4

Grilled Loch Duart Salmon with Bacon Recipe with Vegetables


4 x 175g (6oz) salmon fillets
2 Little Gem lettuces, finely shredded
65g (2½oz butter)
200ml (7fl oz) veg, fish or chicken stock
Sea salt and black pepper
2 tablespoons double cream (optional)
250g Small cubes of bacon
3 tablespoons chopped fresh parsley
225g (8oz) fresh or frozen peas
Freshly squeezed lemon juice



  1. Preheat the grill. Melt 25g (1oz) of the butter and brush over the salmon. Season generously. Line a grill pan with foil, then place the salmon under the grill for about 3-4 minutes per side, then cover and keep warm.
  1. While the salmon is cooking, heat a frying pan and add the lardons. Turn down the heat and stir for 2-3 minutes until the fat starts to run.
  1. Add the shredded lettuces and stir for a minute to coat with the fat. Pour in the stock, season and bring to the boil, then turn down the heat and simmer, uncovered, for 3 minutes.
  1. Add the peas, cream (if using) and parsley, give the pan a good shake while it comes to the boil, and add the remaining butter. Let this melt into the ‘stew’, simmer for 2 minutes and add a squeeze of lemon juice. Serve with the grilled fillets.