This unusual recipe combines salmon with bacon, as well as a lemon maple and mustard glaze, for a wonderful dish which is crunchy on the outside, soft and moist on the inside, and bursting with amazing flavors from sweet to tangy to spicy. You will need salmon steaks to make this, a pair of long strips. If you prefer, you could use one large piece and cut it in half to serve, but making these individually will yield a more attractive result. Bacon is not often used in fish recipes but you will be surprised just how much the salty meat complements the juicy fish.
Mustard, lemon juice and maple syrup combine to make the glaze you will be drizzling over the fish. This adds flavor and helps keep the juices in but it also caramelizes on the barbeque for an extra-crispy result. Because this might cause flare-ups (and the fat dripping off the bacon might do that too) keep well back from the barbeque and use long-handled utensils, just so you end up keeping your eyebrows! There is not much preparation necessary here. You just have to wrap the salmon with the bacon and secure it with toothpicks.
You can use wholegrain mustard or Dijon mustard in the glaze but do use fresh lemon juice if possible, for a fresher flavor. This makes a really unusual salmon recipe. A lot of people make salmon simply, keeping the flavors very natural, perhaps just adding a little lemon juice and garlic, but other times it is nice to do something different and take your salmon to a different place, which is what we are doing here, adding not only a crispy bacon wrapping but sweet, spicy glaze, as well as a creamy lemon sauce to finish the dish off.
More about the Lemon Sauce
The sauce we have chosen to serve with this bacon-wrapped fish is made with lemon zest, cream, wine and butter. If you only have unsalted butter, add a pinch of salt to the sauce. You will get a generous amount of sauce with this recipe so you might not need it all, but keep cooking it and it will thicken up, so you might just want to give yourself a generous portion of the sauce. It is delicious after all.
Besides, if you are serving this recipe with rice or mashed potatoes, spooning some of the lemon sauce over that also works very nicely. The salmon and bacon have a similar cooking time. When the bacon is crispy the salmon should be cooked through. If this does not happy you can give the salmon slightly longer, over an indirect heat.
If the reverse is true, and the fish is done before the fish, give it a quick blast under the broiler to crisp the bacon up, adding glaze before cooking it so the bacon ends up caramelized, which means both sweet and crispy. Serve this lovely bacon-wrapped salmon with potatoes – maybe mashed potatoes, fries or even potato salad, and some kind of vegetable side dish like a simple green salad or maybe some grilled asparagus or broccoli. Keep the side dishes simple though, since the star of the dish is the bacon-wrapped fish.
- 2 salmon steaks, 8 oz each
- 6 strips of bacon
- Salt, to taste
- Zest from ½ lemon
- 3 tablespoons maple syrup
- 1 tablespoon prepared mustard
- 3 oz white wine
- ½ cup heavy cream
- 1½ tablespoon lemon juice
- 1 oz salted butter
- Preheat the barbeque to hot.
- Take any bones out of the steaks and then discard the skin.
- Sprinkle salt on both sides of the fish and wrap 3 strips of bacon around each one.
- Insert a few toothpicks to keep the bacon in place.
- Combine the mustard, lemon zest and maple syrup.
- Put the salmon on the barbeque and cook until the bacon crisps.
- Pour some of the maple syrup glaze on top, then flip the fish.
- Baste the other side with more glaze and keep grilling until the salmon is 135 degrees F in the center.
- At this point you might like to finish it off under a broiler, adding more of the glaze and allowing it to caramelize.
- Alternatively just finish it off on the barbeque.
- Put the wine in a pan and bring it to the boil, then add the cream and thicken.
- Add the other ingredients and cook to the desired consistency.
- Serve the cream sauce over the bacon-wrapped fish.
This eye-catching entrée is made by wrapping bacon around salmon and then cooking it on the barbeque. Although the bacon in the photo is lightly cooked, we prefer it crispy – and the crispier the better! To ensure a crispy result, the recipe calls for a maple syrup, mustard and lemon glaze. This seals in the moisture and adds a lovely tangy flavor as well. The beautiful color of the lemon cream sauce contrasts nicely with the bacon and salmon, and you can see we are serving some salad leaves too, and a couple of lemon slices for a garnish. Since the bacon glaze and sauce both contain lemon, the slices are more for a garnish than to add any more lemon flavor.
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