What's Cookin' Wednesday - Bacon Wrapped Salmon

I know some of you out there cringe about thinking of eating fish, but it's very good for you. Properly prepared fish shouldn't smell "fishy" or have bones in it. Salmon is a great fish for the grill or oven.

BACON-WRAPPED SALMON WITH WILTED SPINACH

Ingredients:
4 (5- to 6-oz) center-cut pieces skinless salmon fillet (about 1 1/2 inches thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons whole-grain or coarse-grain mustard
4 bacon slices
2/3 cup sliced shallots (2 large)
2 tablespoons olive oil
10 oz baby spinach (16 cups packed), rinsed but not dried

Special equipment: 4 (10- to 12-inch) metal skewers

Preparation:
Preheat broiler and put broiler pan under broiler so that its rack is about 4 inches from heat.

Pat fish dry and sprinkle with salt and pepper, then spread curved sides with mustard. Lay 1 bacon slice lengthwise along top of each fillet, tucking ends of bacon under fillet (ends will not meet). Thread 1 skewer through length of each fillet, entering and exiting fish through bacon to secure it.

Arrange fish, bacon sides down, on preheated rack of broiler pan and broil 3 minutes, then turn over and broil until fish is just cooked through and bacon is crisp, 3 to 4 minutes more.

While salmon broils, cook shallots in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add spinach and cook, covered, stirring occasionally, until spinach is just wilted, 1 to 2 minutes. Season with salt and pepper.

Serve salmon with spinach.

Makes 4 servings.

Comments:
I use whatever mustard I have a taste for. I used French's Bold n' Spicy last time. Not much else to say because this recipe is so easy.

Food on!