Wild Salmon à la Lutèce with Sweet Corn, Green Cabbage, and Brown Butter Vinaigrette

In a small saucepan, bring the milk and bacon to a boil over medium-high heat. Cook a few minutes, remove from the heat, and cool 5 minutes. Purée the mixture in a food processor until the bacon is fully incorporated into the milk. Add the eggs, and pulse a few times to combine. Transfer to a baking dish and set aside.

When you are ready to cook the salmon, stir the breadcrumbs and 2 tablespoons chopped parsley into the bacon-milk mixture.

Season the salmon with salt and pepper on both sides. Place the salmon in the batter and turn the fillets with your hands to coat well.