Simple Supper: Bacon-Wrapped Salmon

Salmon is a staple simple supper in our house. (If you have an Aldi close by, that’s the perfect place to buy salmon at $4 a pound in their frozen food section!) I usually just wing the seasoning, but occasionally I like to try out a “real” recipe. ūüôā

This recipe is delicious and so simple. In just 20 minutes supper was on the table. The bacon keeps the salmon super moist. And seriously, who doesn’t love bacon-wrapped food?!

BACON-WRAPPED SALMON
(adapted from Epicurious.com)
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4 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 mustard
4 bacon slices
Special equipment: 4¬† metal skewers (which I didn’t have, but would have made it all easier!)

Preheat broiler and place broiler pan about 4-6 inches from heat.

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 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.

(Cooks Note: If you are using frozen fillets, let them thaw slightly first so they cook evenly.)

As a bonus, I’m going to share a roasted asparagus “recipe” to cook and serve alongside the salmon.

LEMON PARMESAN ROASTED ASPARAGUS
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asparagus, woody ends removed
olive oil
salt
lemon-pepper
Parmesan cheese
fresh lemon juice

Break off woody ends from asparagus. Wash and pat dry. Lay asparagus in a single layer on a rimmed baking sheet. Drizzle with olive oil, sprinkle with salt and lemon pepper. (Use your discretion with quantities.)

While salmon is broiling, slide asparagus into oven. When you take out the salmon to flip it over, remove asparagus and sprinkle with Parmesan cheese, continue to broil until salmon is cooked through. Just before serving, sprinkle asparagus with fresh lemon juice.

(Cooks Note: If you’re not making this alongside the salmon, preheat oven to 425¬įF instead of to broil. You’ll have to cook just a couple minutes longer.)

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Off The Shelf: September Magazines

**Just a reminder that we are planning to try another edition of Foodie Fridays tomorrow! Hopefully we will get some participants! It’s a great opportunity to share your cooking adventures, best recipes, and more with fellow home cooks and foodies!**

Everyday FOOD — (Heather) This is a very seasonal issue, filled with late summer, early autumn food. The spread on tomatoes is beautiful, and the six fresh recipes all look amazing. The Cuban Dinner feature looks delicious, and not too hard to put together.

The Gnocchi dishes made me wish I wasn’t eating gluten-free just now (I wonder if I could substitute gluten-free flour blend??). A clever article on new ways for muffin tins features deep-dish pizzas, toast cups, mushroom tartlets, eggplant pies, and tortilla cups with fruit.

There is a helpful article on freezing summer produce, and then recipes to use your frozen produce in. And, there is a bake sale article filled with sumptuous baked goodies. Scattered throughout the magazine are one-pot dishes, side dishes and weeknight dinners. Definitely a great issue!

I chose to try the tomatoes with eggs baked inside. It was perfect for a light supper on Sunday evening, or if you’ve had a large lunch earlier in the day.

BAKED EGGS IN TOMATOES
(Everyday FOOD, Sept. 2010)

4 large beefsteak tomatoes
coarse salt and ground pepper
1/2 cup fresh or frozen corn kernels
4 large eggs
2 tsp. snipped fresh chives
1/4 cup grated pecorino or Parmesan cheese (1/4 ounce)

Preheat oven to 350F. Line a 9-inch baking dish or pie plate with parchment. With a serrated knife, cut off the top 1/2 inch from each tomato. With a spoon or a melon baller, gently remove seeds and inner membrane, being careful not to break through flesh of tomato. Place tomatoes in dish and season with salt and pepper.

Divide corn among tomatoes. In a medium bowl, whisk together eggs and chives and season with salt and pepper. Divide egg mixture among tomatoes and top with cheese. Bake until egg mixture is set, 45 to 50 minutes. Serve warm.

Serves 4.

Better Homes & Gardens(Alaina) This issue has some really great looking recipes. I like that BHG includes all kinds of things around your home Рorganizing, cooking, gardening, decorating and more. It highlights some wonderful recipes including Donuts, Slow Cooker Indian Chicken Stew,  Mushroom and Poblano Vegetarian Enchiladas, and Buttered Apples in Maple Syrup Custard.

I made the Rustic Swiss Chard & Mozarella Tart. It was delicious and most of my family really liked it. The crust was amazing and I’m imagining all the wonderful combinations I could put inside of it. Sometimes getting my family to eat greens (which are incredibly nutritious) is challenging and I think this recipe is a great way to incorporate them into our diet!

RUSTIC SWISS CHARD & MOZARELLA TART
(Better Homes & Gardens, September issue)
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1  recipe  Pastry, recipe below
1  bunch  Swiss chard, washed and chopped (about 5 cups)
1¬† cup¬† chopped leeks (I actually substituted sweet onions since I didn’t have any leeks on hand)
4  cloves  garlic, minced
1/4  tsp.  dried thyme, crushed
1  Tbsp.  olive oil
3/4  cup  shredded mozzarella cheese
Fresh Italian (flat-leaf) parsley (optional)

Prepare Pastry, below. Wrap and refrigerate (up to 1 hour) while preparing filling.

Preheat oven to 400 degrees F. For filling, in a large skillet cook chard, leeks, garlic, thyme, 1/4 tsp. salt and 1/4 tsp. black pepper in hot oil over medium heat for 4 minutes or until chard wilts and leeks are tender. Cool slightly. Stir in cheese; set aside.

On a lightly floured surface, roll pastry to a 12-inch circle. Transfer to a parchment-lined greased baking sheet. Spoon filling into center of the pastry circle, leaving a 2-inch border. Fold dough over filling, leaving center open and pleating edges of dough. Bake 30 to 40 minutes or until golden. Serve hot. Sprinkle with parsley. Makes 4 main-dish or 8 appetizer servings

Pastry: In a large bowl combine 1 1/4 cups all-purpose flour and 1/4 tsp. salt. Cut up 1/2 cup cold butter; cut into flour until mixture resembles coarse meal. Combine 1/4 cup ice-cold water, 1/4 cup sour cream, and 2 tsp. lemon juice. Add half the sour cream mixture to flour mixture; toss with a fork. Add remaining sour cream mixture; toss with fork until mixture is moistened. Form into a ball.

Cooking Light(Alaina)¬† This issue is packed with healthy,¬†easy recipes. It’s perfect for the home cook. It includes a list of the Top 20 ingredients to have on hand for quick cooking. And it has a section on cooking with your pressure cooker (I have yet to get one but they look awesome!). I think the October¬†issue¬†of Cooking Light will be a bit more fall-ish but this is a great magazine overall!

I made the cover dish – Maple-Glazed Salmon. It was wonderful – the dry rub really masked the fish-y-ness and gave great flavor! The kids liked this better than the last time I made salmon. I will definitely make this again. It’s also a quick recipe – 20-30 minutes from start to finish.

MAPLE-GLAZED SALMON
(Cooking Light, September 2010)
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1  teaspoon  paprika
1/2  teaspoon  chili powder
1/2  teaspoon  ground ancho chile powder
1/4  teaspoon  ground cumin
1/4  teaspoon  brown sugar
1  teaspoon  kosher salt
4  (6-ounce) Alaskan salmon fillets
Cooking spray
2  tablespoons  maple syrup

Preheat broiler.

Combine first 6 ingredients; rub spice mixture evenly over flesh side of fillets. Place fish on a broiler pan coated with cooking spray; broil 6 minutes or until desired degree of doneness. Brush fillets evenly with syrup; broil 1 minute.

Weekend Fare: Balsamic-Glazed Salmon

I was contemplating what to share with you for this edition of weekend fare and remembered that I had some lovely salmon fillets in the freezer. We haven’t shared much in the way of seafood here. Honestly, my family doesn’t eat enough fish. It’s so good for you, it’s a quick meal, and it’s delicious but it’s one of those proteins I don’t think to make very often.

This beautiful salmon was very red – it’s wild caught alaskan salmon. I was a bit disappointed that I overbaked¬†it a little so it wasn’t as moist as I would have liked but we really liked the glaze on these fillets. I served the salmon with roasted potatoes and almond green beans which we really enjoyed!

BALSAMIC-GLAZED SALMON
(adapted from allrecipes.com)
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4 (6 ounce) salmon fillets
4 cloves garlic, minced
1 Tb. white wine
1 Tb. honey
1/3 c. balsamic vinegar
4 tsp. Dijon mustard
salt and pepper to taste
1 Tb. chopped fresh oregano (I had to use dried Рfresh would be SO much better!)

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.

Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened. Divide in half.

Arrange salmon fillets on the greased, foil-lined baking sheet. Brush fillets with half of the balsamic glaze, and sprinkle with oregano.

Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.