Salmon cakes

2 slices bacon, coarsely chopped
1/4 c chopped onion
1 egg
1/2 c mayo
2 tsp Dijon mustard
1/2 tsp sugar
1/2 lemon, zested
1/4 c bread crumbs
2 tbs grated Parmesan cheese
1 (14 oz) can wild salmon, checked for large bones
1 cooked russet potato, peeled, and fluffed with a fork

Cook the bacon in a skillet to save the fat. Use the same skillet to saute the onions.

Combine all ingredients except the salmon and potato. Add the salmon and potato, mixing gently after each addition. Form into patties. Grill 2-3 min on each side.

Bacon-Chicken - microwave

1/4 c butter
1 clove garlic, minced
2 tsp parsley
1 tsp grated lemon rind
salt
chili sauce
2 lbs chicken
4 slices bacon -- cut in half

Combine butter and garlic to microwave until garlic is mostly cooked. Add spices and mix.

Roll chicken in butter. Place skin-down on plate and lay bacon slices on top.

Cover with paper towel. Microwave for 14-18 min HIGH, or until no longer pink in center. Let stand about 5 min before serving.

Carbonara

2 tbs olive oil
4 slices of bacon, sliced into 1/4 in pieces
4 garlic cloves, finely chopped
2 eggs
1 c grated Parmigiano-Reggiano cheese
parsley

Heat the olive oil and bacon until it is crisp. Add garlic and cook until softened.

Add hot, cooked pasta to the egg mixture, so that the heat of the pasta will cook the raw eggs in the sauce. Also add 1/3 c of the starchy cooking liquid. Stir to coat the strands in the bacon fat.

Beat the eggs and Parmesan together. Remove the pan from the heat to pour the egg/cheese mixture into the pasta.