Have you ever had red wine with salmon before? Wrapping the Salmon with Bacon was my husband’s brilliant idea and, frankly, it turned out to be really yummy! Thanks, Honey! 🙂
2 pounds fresh (skin on) salmon, or 3-4 cuts
1/4 tsp ground black pepper
1/4 tsp cayenne pepper
2 tablespoons Dijon mustard
3 tablespoons (low sodium) soy sauce
1 tsp honey
5 tablespoons pure olive oil
1/2 teaspoon minced garlic
1 package (low sodium) bacon, or 12 strips
2 tbsp olive oil (for frying)
Lay the salmon skin side down on a cutting board and rub the ground black pepper and cayenne. In a small bowl, whisk together the mustard, soy sauce, honey, olive oil and garlic. Drizzle half of the marinade onto the salmon and allow it to sit for 5-10 minutes. Wrap the drizzled salmons with bacon using 3-4 strips on each.
Place the salmons on a high heated frying pan or skillet with oil. Fry for 2 to 3 minutes both sides, or until golden brown. Turn heat down to low and fry salmons for another 4 to 5 minutes depending on the thickness of the fish. Drizzle the remaining mustard sauce on top of each wrapped salmon using brush. The bacon will be slightly crispy in the outside, but the salmon should be really tender and juicy.
Transfer the fish to a flat plate, using sharp knife, carefully slice salmon to a serving size. Pour the (mustard frying) sauce on top. Serve warm with your preferred food and wine.
-Bon Appétit! 🙂