Wednesday, April 12, 2006

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.


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

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.

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!


Papa Louie said...

Wow, I love salmon and that dish looks wonderful!

Bolder said...

oh man!

Viking update. The grill is to be located on my back balcony, but they are doing construction on the lot kiddy korner...

I'm waiting till they get past grading and onto at least a poured concrete foundation -- then i'll make my move...

unless of course, i just do it. which is equally plausible if you keep postin' this kinda stuff.

qcmier said...

I don't think I could ever share my food preferences on my blog. Maybe Cliff would appreciate it, but I think I would really freak some people out. I actually will cook fish with a head and tail intact. Actually it's a superstition, but I digress.

Only four slices of bacon, man, that's not enough. The way I am consuming food now, I could probably polish that whole recipe by myself.

Cliff said...

Alan should share his food perference :). Compare to pig's blood, fish head ain't that bad :D.