Broiled Bacon-Basted Salmon with Mushroom-Oyster Sauce

Name: Broiled Bacon-Basted Salmon with Mushroom-Oyster Sauce
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 10 slices bacon, 4 slices cut into 1-inch pieces; 59 milliliters finely chopped chives; 59 milliliters finely chopped flat-leaf parsley; 2 teaspoons minced garlic; 6 servings Kosher salt and freshly ground pepper; 340 grams mixed mushrooms, such as oyster and cremini, thinly sliced; 1 pinch Pinch of freshly grated nutmeg; 59 milliliters Chinese oyster sauce; 1 kilograms skinless salmon fillets, about 1 inch thick; 2 Tbsps cold unsalted butter, cut into tablespoons; 118 milliliters hot water

Broiled Bacon-Basted Salmon with Mushroom-Oyster Sauce might be just the main course you are searching for. One serving contains 483 calories, 44g of protein, and 31g of fat. This gluten free recipe serves 6. From preparation to the plate, this recipe takes roughly 50 minutes. A mixture of bacon, mushrooms, flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Preheat the broiler. Lightly season the salmon fillets with salt and pepper. Wrap 3 slices of the bacon crosswise around each salmon fillet, spacing the slices 1 inch apart.

Ingredients you will need

Salt And Pepper

Salmon Fillets

Bacon

Wrap

Equipment you will use

Broiler

Place the salmon fillets in a medium roasting pan and broil the fish 6 inches from the heat for about 13 minutes, shifting the pan halfway through, or until the salmon fillets are just cooked through.

Ingredients you will need

Salmon Fillets

Fish

Equipment you will use

Roasting Pan

Meanwhile, in a large skillet, cook the bacon pieces over high heat, stirring occasionally, until lightly browned and slightly crisp, about 4 minutes.

Ingredients you will need

Real Bacon Pieces

Equipment you will use

Frying Pan

Pour off all but 2 teaspoons of the bacon fat and reduce the heat to moderately high.

Ingredients you will need

Bacon Drippings

Add the mushrooms to the skillet and saut them until they are golden brown, about 3 minutes. Reduce the heat to moderate and stir in the chopped parsley, 2 tablespoons of the chopped chives and the minced garlic. Cook until the garlic is fragrant, about 1 minute.

Ingredients you will need

Garlic

Mushrooms

Parsley

Chives

Equipment you will use

Frying Pan

In a small bowl, whisk the hot water with the oyster sauce until blended.

Ingredients you will need

Oyster Sauce

Water

Equipment you will use

Whisk

Bowl

Add to the mushrooms and cook over moderately high heat, stirring, until the sauce thickens slightly, about 1 minute. Stir in the nutmeg, then whisk in the butter and cook until just melted.

Ingredients you will need

Mushrooms

Butter

Nutmeg

Sauce

Equipment you will use

Whisk

Remove the mushroom sauce from the heat.

Ingredients you will need

Mushrooms

Sauce

Remove the strips of bacon from the salmon fillets and cut each fillet into 3 pieces. Save the broiled bacon slices for another use.

Ingredients you will need

Salmon Fillets

Bacon

Transfer the salmon to a large platter. Spoon the mushroom sauce over the fish, garnish with the remaining 2 tablespoons of chopped chives and serve immediately.

Ingredients you will need

Mushrooms

Chives

Salmon

Sauce

Fish

Equipment

Ingredients

Servings:

10slices

bacon, 4 slices cut into 1-inch pieces 59milliliters

finely chopped chives 59milliliters

finely chopped flat-leaf parsley 2teaspoons

minced garlic 6servings

Kosher salt and freshly ground pepper 340grams

mixed mushrooms, such as oyster and cremini, thinly sliced 1pinch

Pinch of freshly grated nutmeg 59milliliters

Chinese oyster sauce 1kilograms

skinless salmon fillets, about 1 inch thick 2Tbsps

cold unsalted butter, cut into tablespoons 118milliliters

hot water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.