INGREDIENTS

INSTRUCTIONS

To make the sauce, combine half the shallots with the garlic, wine,
tomato, tarragon and parsley in a small pan. Bring to the boil and
cook over a high heat for 3-4 minutes until it is reduced to about 2
tablespoons of liquid.  Add the stock and continue to cook over a high
heat until it reduces  again to about 4 tablespoons. Strain and leave
to cool. Season with  salt and pepper; it should have a strong,
slightly sour and herby  taste.  Light the barbecue or preheat a gas
barbecue. Get 8 skewers ready -  wooden skewers should be soaked in
cold water for 30 minutes. Thread  the skewers, using 1 slice of bacon
and 3-4 cubes of salmon per  skewer. Alternate the bacon and the
salmon, letting the bacon wind  its way from end to end of each skewer
so that it bastes the salmon  as it cooks. Place a cherry tomato at the
end of each skewer.  Lay the skewers on a plate and sprinkle with the
remaining shallots,  the olive oil and balsamic vinegar, and 3
tablespoons of the tarragon  sauce. Leave for about 10 minutes or until
ready to cook.  Place the skewers over hot coals and cook quickly,
turning several  times, until the bacon is well-browned and the salmon
is cooked  through, about 6 minutes. Drizzle each skewer with a little
of the  remaining sauce. Serve immediately with a crisp green salad.
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Nutrition (calculated from recipe ingredients)
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Calories: 1386
Calories From Fat: 290
Total Fat: 33.3g
Cholesterol: 0mg
Sodium: 929.4mg
Potassium: 6818.6mg
Carbohydrates: 255.1g
Fiber: 17.6g
Sugar: 7.1g
Protein: 48.5g