1355. BACON-WRAPPED SALMON with WILTED SPINACH

makes 4 servings


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

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

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.

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.

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.

Serve salmon with spinach.


courtesy of: Gourmet, February 2006