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Woo hoo! My recipe made it to allrecipes.com! Check it out here: http://allrecipes.com/Recipe/Bacon-Wrapped-Salmon/Detail.aspx
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Emily, more bacon?? Yes! While I was visiting my family a couple weeks ago, my mom intrigued me with her mention of a new recipe she made in which she wrapped salmon in strips of bacon. A delicious use of some of my favorite things - bacon and salmon! My mom is a great cook (she's who I got my skills from) and so I knew it would be good. This is my take on it.
Here's what you'll need:
1 salmon filet per person (skin on, if possible)
olive oil
good bacon, raw
garlic powder
dill
salt & pepper
Pre-heat the oven to 375. Take a baking sheet and spread it liberally with olive oil, and place salt and peppered (both sides) salmon filets skin-side down. If you don't have salmon with skin, you could always use more bacon on the bottom. Sprinkle the tops with garlic powder and dill, as much as looks good to you. You really could use any herbs and seasonings that you like. I was actually hesitant to use the dill with the bacon, but it is surprisingly VERY good.
Next, cut your bacon strips to size, long enough so that they cover all the salmon, but don't overlap too much. Is this too Silence of the Lambs? It's bacon, though, no worries. A little cracked pepper on top of the bacon at this point would be nice too.
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At this point I threw on a bunch of cut-up veggies that I could roast along side the salmon - asparagus, sweet peppers, baby portabellas, onions and tomatoes. Just toss them with some more olive oil, salt and pepper, if you wish.
Cook everything for about 20-25 mins, tossing the veg once, then turn your broiler on High and broil to help the bacon crisp up.
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My husband and E loved this, the salmon stays really moist from the bacon, and the skin helps protect the bottom from cooking prematurely. Props to my mom for this great idea!!
ETA 7/1/10 - This recipe was published on AllRecipes.com today! Go check it out here:
2 comments:
I bet it does stay nice and juicy with the bacon on it. It's nice doing everything on one tray too...less cleanup! Fantasitc!
A plus with not oiling the sheet under the salmon, and kicking it up to 400 for a shorter time is the fish will lift-off the skin easily. Nobody I know of eats the skin for a variety of reasons, and no skin makes it easier for everyone to eat and enjoy. Just slide a spatula between the fish and the skin. For clean-up, an upside down spatula peels the skin off the baking sheet. You can try foil, but my experience is the layer of air between the baking sheet and foil doesn't allow the skin to sear to the sheet.
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