When they say that bacon's good with everything, they're not kidding. I mean who'da thunk that it would be so great with salmon, but believe me it is.
A recipe from Legal Seafoods Cookbook, I did what they didn't say to do and par cooked the bacon first. I mean 12 minutes in the oven isn't going to do it because I like my bacon crisp! By the way I tried to make it pretty by weaving it into a cross hatch style blanket but it didn't quite turn out the way I'd planned but who cares really (other than moi).
While the bacon cooked I prepped the salmon by removing a couple of pin bones, then slathered it in a mixture of Dijon mustard and soy sauce. Topped with the bacon it hit a 400 oven for a mere 12 minutes and came out looking like this.
Perfectly cooked, incredibly moist and really delicious. I was afraid the bacon would take over the flavor profile, but I could taste everything - salmon, the spicy tart flavor of the Dijon, the salty soy and of course the BACON.
As for an update on the renovations, the fur kids and I survived although I'm thinking it would have made sense for all of us to vacate the premises ...like maybe head to Oregon until the job is done. I'm sure the neighbors would have appreciated it too since I can't keep the boys from yapping their disapproval of all the doin's. Anyway, the AC guys will vacate the premises approximately noon today and the Kitchen guys have pushed their arrival off until tomorrow morning which works out just lovely. As for me, I'll be renting a u-haul to make a wine run later today.
Salmon with Bacon and Mustard (from JBug’s Kitchen adapted from Legal Sea Foods Cookbook)
1 small salmon fillet (approximately 1 pound)
1/2 teaspoon soy sauce
3/4 teaspoon Dijon mustard
5 slices lean bacon
In a large skillet, partially cook the bacon until just barely crisp in over medium low heat. (Pressing the bacon down with a heavy pan on top while it’s cooking will keep the bacon from curling up.) Drain bacon on a paper towel, reserving 1 tablespoon of the bacon fat.
Meanwhile preheat oven to 400. Wash and dry salmon fillet leaving skin on. Check for bones and remove as necessary. Combine mustard and soy sauce and coat flesh side of the salmon fillet. Coat an oven proof pan with reserved bacon fat and place salmon in pan, skin side down. Top salmon with bacon, place into preheated oven and bake for 10 to 12 minutes, or until salmon is cooked through. Serves 2.
A year ago - Cajun Shrimp with Foccacia
Two year's ago - Salmon with Double Horseradish