BACON RECIPES: Zesty German Potato Salad . . . Salmon with Sugar Snap Peas and Bacon

Zesty German Potato Salad

¼ cup plus 2 tablespoons chicken broth, divided

1 tablespoon plus 1 teaspoon unbleached flour

¾ teaspoon dry mustard

1/8 teaspoon ground black pepper

1 2/3 pounds unpeeled potatoes (about 5 medium)

¼ teaspoon salt

4 slices extra-lean turkey bacon

½ cup sliced celery

½ cup chopped onion

1/3 cup apple cider vinegar

2 tablespoons sugar

1 tablespoon minced fresh parsley

Place ¼ cup of the broth and all of the flour, mustard and pepper in a small jar with a tight-fitting lid. Shake until smooth, and set aside.

Halve the potatoes lengthwise. Then, slice them ¼-inch thick. Measure the potatoes. There should be 5 cups. Adjust the amount if necessary.

Place the potatoes in a 4-quart pot. Cover with water, add the salt and bring to a boil over high heat. Reduce the heat to medium-low, cover and cook for 8 to 10 minutes, or just until tender. Drain well, and return the potatoes to the pot. Set aside.

While the potatoes are cooking, arrange the bacon on a large plate lined with a paper towel. Cover the bacon with another paper towel, and microwave on high power for about 4 minutes, or until crisp and browned. Alternatively, cook the bacon until crisp according to package directions. Set aside.

Coat a large nonstick skillet with nonstick cooking spray, and preheat over medium-high heat. Add the celery and onion, and cook, stirring frequently, for about 2 minutes, or until crisp-tender.

Add the vinegar, sugar, and remaining 2 tablespoons of chicken broth to the skillet, and bring to a boil, stirring frequently to dissolve the sugar. Reduce the heat to low.

Shake the flour mixture, and add it to the skillet. Cook, stirring constantly, until the mixture starts to boil and thickens slightly.

Add the potatoes to the skillet, and toss gently to coat with the dressing. Remove the skillet from the heat.

Crumble the bacon, and add it to the skillet. Then, toss in the parsley. Serve warm or at room temperature.

Yield: Serves 8.

Approximate nutritional analysis per serving: 116 calories, 0.4 grams fat, 25 grams carbohydrates, 3.6 grams protein, 10 milligrams cholesterol, 2.2 grams fiber, 191 milligrams sodium.

Salmon with Sugar Snap Peas and Bacon

2 pounds salmon fillets

½ teaspoon sea salt

Coarsely ground pepper

2 tablespoons olive oil

3 slices thick-cut bacon, cut into slivers

½ onion, minced

½ cup water or white wine

1 pound sugar snap peas, trimmed

1 tablespoon unsalted butter

¼ cup chopped fresh mint

Place salmon skin side up on foil-covered baking sheet. Brush skin with oil; season with ¼ teaspoon of the salt and pepper to taste.

Place bacon in a large skillet; cook, stirring, over medium heat until crisp, about 5 minutes. Remove with slotted spoon to paper towel-lined plate. Add onion to skillet; cook over medium heat until softened, about 5 minutes. Add water, increase heat to high. Heat to a simmer; cook 2 minutes. Add peas and remaining ¼ teaspoon of the salt; cook until peas are tender and water has evaporated, about 5 minutes. Add butter and mint; stir. Remove from heat.

Meanwhile, heat broiler. Broil fish until skin is crispy and flesh is just cooked through, about 10 minutes. Cut salmon into pieces; transfer to plates. Spoon peas and bacon over fish.

Yield: Serve 6.

Approximate nutritional analysis per serving: 380 calories, 50 percent of calories from fat, 20 grams fat (4 grams saturated), 105 milligrams cholesterol, 6 grams carbohydrates, 38 grams protein, 362 milligrams sodium, 2 grams fiber.

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