Bacon wrapped salmon is an easy to prepare dish with such wow-factor. Simply sandwich a sautéed leek filling between two fillets of salmon before wrapping in rashers of smoky bacon for a real flavour explosion. Salmon and leeks are a classic flavour combination, and the addition of bacon really takes this to the next level. If you are pescetarian, however, you could wrap the salmon in strips of courgette instead! This stuffed fish dish is a great alternative to a simple side of salmon, and is a showstopping centrepiece for any Sunday roast or Easter lunch.
- 1tbsp olive oil
- 2 large leeks, finely sliced
- 10-12 long rashers smoked streaky bacon
- 50g garlic butter
- 2 sides of salmon (around 800g each), skinned
- You will need
- cocktail sticks
Heat the oil in a sauté pan then cook the leeks for 20 mins until softened. Set aside. Now stretch out the bacon with the back of a large knife. They need to be long enough for each one to wrap around the salmon. Lay out on a chopping board in a block, side by side. Put a fillet of salmon in the centre of them, skinned-side down. Spread the leeks on the salmon and dot along with the garlic butter. Put the second fillet of salmon on top of the leeks to make a “sandwich”, skinned-side up.
Heat the oven to 200C. Wrap the bacon over the salmon and secure with cocktail sticks – otherwise they curl up in the oven. Put onto a shallow roasting tray, double-lined with oiled foil. Roast the salmon for 45 mins. If the bacon hasn’t crisped up enough, just pop it under the grill for a few mins.
Remove the cocktail sticks, and serve the bacon wrapped salmon with new potatoes and a crunchy green salad.