Bacon-Wrapped Salmon with Wilted Spinach

From the kitchen of Carly

Crispy bacon cradles tender salmon while whole-grain mustard adds subtle tang. The fish broils quickly until flaky, then pairs with silky wilted spinach cooked down in shallots and olive oil. Simple, elegant, and dinner-ready in under twenty minutes.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 (5- to 6-oz) center-cut pieces skinless salmon fillet (about 1 1/2 inches thick)
  • 11/2 teaspoon salt
  • 11/4 teaspoon black pepper
  • 14 teaspoons whole-grain or coarse-grain mustard
  • 14 bacon slices
  • 12/3 cup sliced shallots (2 large)
  • 12 tablespoons olive oil
  • 110 oz baby spinach (16 cups packed), rinsed but not dried
  • 14 (10- to 12-inch) metal skewers

Instructions

  1. Preheat broiler and put broiler pan under broiler so that its rack is about 4 inches from heat.

  2. 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.

  3. 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.

  4. 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.

  5. Serve salmon with spinach.