Broiled Salmon Fillet w/ Bacon, Mushrooms & Oyster Sauce
In here, the bacon and use of the broiler gives it more of a “brown” flavor in this salmon fillet. The sauce (a combination of shiitake mushrooms, garlic, parsley, a bit of bacon fat, and oyster sauce) is rich, deeply flavored.
I’m tremendously fond of the way the fillet flakes, the way the pieces of salmon flesh slide off each other in skin-on fillets.
Consider giving this recipe a try. It’s not complicated to make. It’s quite very easy actually. Recipe yields 4 servings as a first course.
1-pound salmon fillet (approximately 1 inch thick)
salt and pepper to taste
5 thin slices of smoky bacon
1 cup diced fresh shiitake mushrooms
1 teaspoon minced garlic
2 tablespoons minced parsley
2 tablespoons Chinese oyster sauce (this is easily obtained in any Asian supermarket)
pinch of nutmeg
1. Preheat broiler. Season the salmon fillet with salt and pepper. Wrap 3 of the bacon slices, evenly spaced, around the salmon. (see picture below) Place fillet on a roasting pan and broil until just done, about 10 minutes.
2. While the salmon is broiling, prepare the sauce. Cut the remaining 2 slices of bacon into small squares. Place in saute pan over high heat. Cook until medium-brown, about 2 minutes. Spill out all but 1 teaspoon of the bacon fat. Reduce heat to moderately high. Add the shiitake mushrooms, stir well, and saute until mushrooms are golden-brown (about 3 minutes).
3. Reduce heat to medium, stir in garlic and minced parsley, and cook for 1 minute.
4. In a bowl, combine the oyster sauce with 1/4 cup of hot water. Blend and add to saute pan. Cook 1 minute and season lightly with the nutmeg.
5. To serve, carefully remove the wrapped bacon from the salmon (you can discard the bacon or use it as a garnish). Delicately slice the salmon along the natural separations, and divide among 4 plates. Top each with one fourth of the sauce and with a parsley leaf for garnish.