Bacon-Wrapped Salmon with Wilted Spinach |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Wrapped with bacon, these delicious fillets self-baste during broiling, eliminating the need for a sauce. 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 |
Directions:
1. Preheat broiler and put broiler pan under broiler so that its rack is about 4 inches from heat.
2. 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.
3. 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.
4. 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.
5. Serve salmon with spinach.
|
|