Brochette Of Salmon With Bacon Recipes

BACON-WRAPPED SALMON

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet liberally with olive oil.
• Place the salmon fillets onto the baking sheet skin-side-down. Sprinkle the fillets with garlic powder, dill, salt, and pepper. Lay the bacon strips over the fillets to cover completely. Do not overlap the bacon strips.
• Bake in the preheated oven until the salmon is no longer translucent in the center, 20 to 25 minutes. Turn the oven on to broil and cook until the bacon has crisped, 1 to 2 minutes.

SALMON CHOWDER WITH BACON

Steps:

• In a Dutch oven, combine the potatoes, onion and broth. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Add salmon and bacon; cook over medium heat until fish flakes easily with a fork. , Reduce heat; stir in the milk, cream, butter, salt and pepper; heat through (do not boil). Thicken if desired.

BROCHETTE OF SALMON WITH BACON

Steps:

• Preheat a charcoal grill or oven broiler to high. Soak 8 wooden skewers in cold water to cover until ready to use.
• Cut the salmon into 1 1/2-inch cubes. There should be 24 pieces. Sprinkle the pieces with salt and pepper.
• Cut away and discard the pepper core and veins. Discard the seeds. Cut the pepper into 16 pieces of equal size.
• Cut the bacon into 16 rectangles of equal size.
• Cut the onion into 16 1/2-inch cubes. Put any remaining onion to another use.
• Heat a nonstick skillet and add the bacon pieces in one layer. Scatter the sweet pepper and onion cubes over the bacon. Cook, shaking the pieces and stirring for about 1 minute. Drain and let cook slightly.
• Drain the bacon mixture.
• Arrange the various foods on each of the skewers as follows: 1 sweet pepper cube, a piece of bacon, 1 piece of salmon, a cube of onion, a piece of salmon, a cube of onion, a piece of bacon, a piece of salmon and a cube of pepper.
• Brush brochettes all over with olive oil. Sprinkle with salt and pepper.
• If the brochettes are to be cooked under the broiler, arrange them on a rack. Place them about 4 inches from the source of heat and leave the door slightly ajar. Cook 3 minutes on one side and turn the brochettes to the other side. Cook 2 minutes. If the brochettes are to be cooked on a charcoal grill, place them on the grill and cook 3 minutes. Turn and cook on the other side about 2 minutes.
• Meanwhile, heat the butter and add the lemon juice and basil. Stir and pour or brush the sauce over the brochettes.

BROILED SALMON WITH BACON

Steps:

• Heat broiler.
• Season salmon with salt and pepper; place skin side down in a broiler pan or cookie sheet. Cover with bacon strips.
• Brush salmon and bacon with 1 T. of the balsamic vinegar.
• Broil until cooked through and bacon is crisp, about 8 minutes, basting with remaining 1 T. vinegar halfway through cooking.

BAKED SALMON WITH TARRAGON AND BACON

Steps:

• Pre-heat oven to 400°F.
• Butter (or spray with non-stick spray) one side of a large sheet of aluminum foil (double the size needed to hold the salmon fillets in one layer); place in a baking dish (butter side up) large enough to hold the salmon (again, in one layer).
• Fry the finely chopped onion in butter in a frypan until soft and golden but not brown.
• Add the bacon and tarragon and cook for another two minutes.
• Stir in the lemon juice and remove from heat.
• Place the salmon fillets on the foil in the baking dish.
• Cover each fillet with some of the onion/bacon mixture and drizzle any pan juices over as well.
• Fold the foil over the fish and seal to make a parcel.
• Bake for 15-20 minutes, or until fish flakes easily with a fork.
• May be served with a dollops of thick cream or creme fraiche (but I personally don't think it needs it!).

BACON-WRAPPED BOURBON-MARINATED SALMON

Steps:

• Mix steak seasoning sauce, 6 tablespoons brown sugar, bourbon, and scallions together in a large bowl to make marinade.
• Toss salmon cubes in marinade. Cover with plastic wrap and let sit in the refrigerator, 4 to 6 hours.
• Wrap each salmon cube with bacon; use a toothpick to hold bacon in place. Sprinkle remaining 2 tablespoons brown sugar on top.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Grill bacon-wrapped salmon, turning frequently, until bacon begins to crisp, about 5 minutes.

PANCETTA-WRAPPED SALMON

Steps:

• Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 5 mins. Drain and tip into a bowl - they will be slightly underdone. Toss with the tarragon, lemon zest, butter and seasoning to taste. Pile in the centre of a foil-lined baking tray.
• Season salmon with black pepper and wrap the pancetta or prosciutto around the fillets. Place on top of the potatoes and roast for 15-20 mins, or until the fish flakes easily and the pancetta or prosciutto is golden. Serve with steamed green beans.