3836. PACIFIC COAST SALMON ROLLS with BACON and FENNEL TARTAR SAUCE

makes two servings


3 rashers bacon
½ bulb fennel, cored and trimmed
250 grams sockeye salmon fillets, no bones or skin
2 teaspoons olive oil
½ cup mayonnaise
¼ cup cilantro, chopped
1 teaspoon lemon juice
salt and pepper
buns
lettuce
red onion

Preheat the oven to 375° F.

Cut the bacon into ¼ strips and dice the fennel. Toss the bacon and fennel together in a small pan, and cook, stirring 3-4 times for 30 minutes, until the bacon is crisp and the fennel tender, but not brown.

Drain the bacon and fennel mixture on paper toweling. When completely cool, stir the mixture into the mayonnaise along with the cilantro and lemon juice. Refrigerate until ready to serve.

Cut the salmon into 1 to 2” cubes, toss with the olive oil, and season generously with salt and pepper.

In the bottom of a double boiler with a steamer insert, bring about 1” of water to the boil. Place the salmon in the steamer, ensuring no pieces overlap. Cover, reduce the heat to med. and steam for about 3 to 4 minutes, until the salmon is firm to the touch and just before beads of white fat appear on its surface (see note). Remove to a plate and cool completely.

Serve on soft rolls with lettuce, red onion and plenty of tartar sauce.


bacon recipe source: Theresa CarleSanders (@islandvittles), Island Vittles, August 28, 2012

2701. CORNMEAL-CRUSTED PICKEREL BLT

makes four servings


4 slices bacon

4 skinless pickerel fillets
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup cornmeal
1 tablespoon vegetable oil
4 oval buns, halved
tartar sauce
4 romaine lettuce leaves
2 plum tomatoes, sliced

Cut bacon in half crosswise, if using. In nonstick skillet, fry until crisp; transfer to paper towel–lined plate. Drain fat from pan. Meanwhile, sprinkle fish with salt and pepper. In shallow dish, press fish into cornmeal, turning to coat. In same skillet, heat oil over medium heat; fry fish, turning once, until crisp, golden and flakes easily when tested, 6 to 8 minutes. Sandwich fish in buns along with tartar sauce, lettuce, tomatoes and bacon.


bacon recipe courtesy of: CBC.ca: Radio Canada, P.O. Box 500 Station A, Toronto, Ontario, Canada, M5W 1E6

2490. BACON-WRAPPED SALMON CAKES with TARTAR SAUCE

3 - 7.5 oz cans of wild-caught Alaskan salmon, drained
2 tablespoons butter
1/3 of a white onion, chopped
1 cup pine nuts
2 garlic cloves, chopped
2 tablespoons homemade mayo
1 tablespoon Parmesan cheese
1.5 teaspoon dijon mustard
3/4 teaspoon Old Bay seasoning
2 teaspoons dried parsley
1/2 teaspoon dried dill
2 teaspoons dill pickle juice or lemon juice
1/4 teaspoon Celtic sea salt
freshly ground pepper, to taste
1 egg white
8 oz bacon
tartar sauce

In a small skillet, saute the onion in butter until soft and translucent. Add pine nuts and stir frequently until pine nuts are starting to turn light brown (be careful as they will burn easily). Add garlic and saute for 30 seconds, until fragrant. Remove from heat and allow to cool.

Once cooled, dump onion mixture into food processor. Add mayo, Parmesan cheese, egg white, dijon, Old Bay seasoning, and all other seasonings to food processor. Pulse until well mixed and chopped. Add canned salmon and give a few pulses (if you pulse too much, the consistency will get very smooth instead of slightly chunky). Stir if necessary to ensure mixture is well-combined. Refrigerate for at least one hour, or preferably several hours (overnight would be fine as well).

Cut bacon in half (so the slices are half as long). Scoop 3 tablespoonos salmon mixture onto each slice of bacon, and wrap tightly. Place into glass baking dish (you will need either two 8X8 square baking dish, or one 9X13 dish). Bake in 325 degree oven for about 40-50 minutes, turning once to allow bacon to crisp on top and bottom. Remove from oven and allow to cool slightly. Serve with tartar sauce.


bacon recipe courtesy of: Sarah Smith, Nourished and Nurtured, February 6, 2011