Wrapped with bacon, these delicious fillets self-baste during broiling, eliminating the need for a sauce. Ingredients
4 (5- to 6-oz) 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 or coarse-grain mustard 4 bacon slices 2/3 cup sliced shallots (2 large) 2 tablespoons olive oil 10 oz baby spinach (16 cups packed), rinsed but not dried Special equipment: 4 (10- to 12-inch) metal skewers
Preparation
Preheat broiler and put broiler pan under broiler 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 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. 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.
|
