10.21.2012

Bacon-Wrapped Salmon with Spinach

The other day, I wanted to use up ingredients I had in my fridge. 
When I entered "bacon, salmon, spinach" into the search engine, this recipe came up! 
I had a large frozen fillet of salmon that was begging to be wrapped up in yummy bacon!
It was quite convenient that the recipe included a side of spinach, because I was going to make it anyways.
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Bacon-Wrapped Salmon with Wilted Spinach

  • 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
  • 2 tablespoons whole-grain or coarse-grain mustard (I used dijon)
  • 8 bacon slices
  • 2/3 cup sliced shallots (2 large) (I used plain white onion)
  • 2 tablespoons olive oil
  • 10 oz baby spinach (16 cups packed), rinsed but not dried
  • 4 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 2 bacon slices 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.

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