Bacon-Wrapped Salmon with Wilted Spinach

Ingredients for Bacon-Wrapped Salmon with Wilted Spinach

• 4 (5- to 170g ) centre-cut pieces skinless salmon fillet (about 1 1/2 inches thick)

• 1/2 teaspoons salt

• 1/4 teaspoons black pepper

• 20ml whole-grain or coarse-grain mustard

• 4 bacon slices

• 160ml sliced shallots (2 large)

• 2 tablespoons olive oil

• 275g baby spinach (16 cups packed), rinsed but not dried

• 4 (10- to 12-inch) metal skewers

How to make Bacon-Wrapped Salmon with Wilted Spinach

Preheat grill and put grill pan under grill so that its rack is about 4 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 fish through bacon to secure it.

Arrange fish, bacon sides down, on preheated rack of grill pan and grill 3 minutes, then turn over and grill until fish is just cooked through and bacon is crisp, 3 to 4 minutes more.

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.

Serve salmon with spinach.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.