Fish in Bacon, Creamed Corn

One Yellow Kernel of Corn on a Cob, sort of lonely

We decided to make Bacon-Wrapped Salmon. It was a reminder to us of a recipe that we used to make, but can't currently find. It was for Salmon wrapped in Caul Fat. This is sort of like it except the Caul Fat is much thinner than the bacon (and I don't think that we ever ate the Caul Fat - we removed it when the Salmon was served. At any rate, bacon is my favorite seasoning and it definitely goes with Salmon. We served Creamed Corn with the Salmon.

Bacon-Wrapped Salmon

Ingredients

4       salmon fillets (about 6 oz. each), skin removed

Salt and pepper

4       slices bacon (about 4 oz. total)

4       cups loosely packed arugula

2       teaspoons lemon juice

How to Make It

1. Preheat oven to 400ºF. Season salmon with salt and pepper. Wrap each fillet with a slice of bacon; secure with a toothpick. Place a large skillet over high heat until very hot, add 1 Tbsp. oil and heat until just smoking. Add salmon; cook until bacon is crisp, about 3 minutes. Carefully turn salmon over and cook 2 minutes longer. Transfer skillet to oven and roast salmon, 2 minutes for medium or 4 for well done.

2. Toss arugula with juice and 1 Tbsp. oil; season with salt and pepper. Divide among 4 plates. Remove toothpicks from salmon, leaving bacon in place. Place salmon on top of arugula. Serve immediately.