1648. BROILED SALMON FILLET with BACON, WILD MUSHROOMS and OYSTER SAUCE

makes four servings


1 salmon fillet, 1 lb., about 1" thick
5 slices smoky bacon
1 cup diced fresh shiitake mushrooms, very firmly packed
1 teaspoon finely-chopped garlic
2 tablespoons chopped parsley
2 tablespoons Chinese oyster sauce
1 pinch freshly grated nutmeg

Pre-heat broiler. Season the salmon fillet well with salt and pepper. Wrap 3 of the bacon slices, proportionately spaced, around the salmon filet. Place fillet on roasting pan, and place underbroiler. Cook till just done (about 10 min).

Meanwhile, prepare the sauce. Cut the remaining two slices of bacon into small squares. Place in a heavy saute/fry pan over high heat. Cook till medium-brown, about 2 min. Spill out all but 1 tsp. of the bacon fat. Lower heat to medium-high. Add in the shiitake mushrooms, stir well, and saute/fry till mushrooms become golden brown-brown, about 3 min. Turn heat down to medium, and stir in garlic and parsley. Cook for one minute. In a bowl, combine the oyster sauce with 1/4 c. of warm water. Blend, and add in to saute/fry pan. Cook one minute over medium heat. Season well with nutmeg.

To serve, remove the wrapped bacon from the salmon (you may throw away the bacon, or possibly use it as a garnish). Delicately slice the salmon along the natural separations, and divide among 4 plates. Top each with a quarter of the sauce, and with a flat parsley leaf for garnish.


bacon recipe courtesy of: CookEatShare.com, Global Cookbook, London, UK