Broiled Salmon With Bacon And Mushrooms Recipes
BACON-WRAPPED SALMON
A delicious use of some of my favorite things - bacon and salmon! The salmon stays really moist from the bacon, and the skin helps protect the bottom from cooking prematurely.
Provided by Emily Compson Trenbeath
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet liberally with olive oil.
- Place the salmon fillets onto the baking sheet skin-side-down. Sprinkle the fillets with garlic powder, dill, salt, and pepper. Lay the bacon strips over the fillets to cover completely. Do not overlap the bacon strips.
- Bake in the preheated oven until the salmon is no longer translucent in the center, 20 to 25 minutes. Turn the oven on to broil and cook until the bacon has crisped, 1 to 2 minutes.
Nutrition Facts : Calories 294.2 calories, Carbohydrate 0.9 g, Cholesterol 97.3 mg, Fat 17.5 g, Fiber 0.1 g, Protein 31.2 g, SaturatedFat 4.2 g, Sodium 486.5 mg, Sugar 0.2 g
SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS
You'll never want to cook salmon any other way after you make this. It steams above a pan of water in a low oven, resulting in a very moist piece of fish. The mushrooms are wonderful on top or on the side.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
- Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
- Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
- Serve the salmon with a spoonful of mushrooms on top or on the side.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 4 grams
BROILED SALMON WITH BACON
Bacon and salmon are a really nice combo! I used a somewhat thick 'gourmet' bacon from my butcher. The bacon helps keep the salmon moist and adds a nice crispiness to the overall dish.
Provided by Hey Jude
Categories Pork
Time 13m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat broiler.
- Season salmon with salt and pepper; place skin side down in a broiler pan or cookie sheet. Cover with bacon strips.
- Brush salmon and bacon with 1 T. of the balsamic vinegar.
- Broil until cooked through and bacon is crisp, about 8 minutes, basting with remaining 1 T. vinegar halfway through cooking.
Nutrition Facts : Calories 188.4, Fat 8.6, SaturatedFat 2.1, Cholesterol 57.7, Sodium 299.1, Carbohydrate 1.5, Sugar 1.2, Protein 24.3
SALMON WITH BACON AND MUSHROOMS
Make and share this Salmon With Bacon and Mushrooms recipe from Food.com.
Provided by English_Rose
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat one tablespoon of the oil in a nonstick frying pan. Season the salmon and fry for 3 minutes skin-side up. Transfer to a plate.
- Fry the bacon for 4-5 minutes. Add the red onion, fry for 2 minutes, then add the mushrooms, cook for 5 minutes more and stir in the lemon zest.
- Put the salmon on top of the onion mixture in the pan (or use an ovenproof dish) and broil on high for 2-3 minutes. Mix the vinegar, the rest of the oil and the rosemary with a pinch of sugar and season.
- Spoon over the salmon. Good with celeriac mash or crispy roast potatoes.
GRILLED MUSHROOMS WITH BACON
Children love to help with these mushrooms wrapped in bacon. Serving size varies--I usually serve at least 4 to a serving.
Provided by Patricia (Newberry) Tatum
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Clean and dry mushrooms. Wrap 1 strip of bacon around each mushroom and secure with a toothpick.
- Place mushrooms on the preheated grill. Cook, turning often, until bacon is browned and crisp, about 10 minutes.
Nutrition Facts : Calories 176.4 calories, Carbohydrate 4.1 g, Cholesterol 30.8 mg, Fat 12.1 g, Fiber 1.1 g, Protein 13.9 g, SaturatedFat 3.9 g, Sodium 652.5 mg, Sugar 1.9 g
BROILED SALMON FILLET WITH BACON, WILD MUSHROOMS AND OYSTER SAUCE
Provided by Food Network
Time 22m
Yield 4 first-course servings
Number Of Ingredients 7
Steps:
- Pre-heat broiler. Season the salmon fillet well with salt and pepper. Wrap 3 of the bacon slices, evenly spaced, around the salmon filet. Place fillet on roasting pan, and place under broiler. Cook until just done (about 10 minutes).
- Meanwhile, prepare the sauce. Cut the remaining two slices of bacon into small squares. Place in a heavy saute pan over high heat. Cook until medium-brown, about 2 minutes. Spill out all but 1 teaspoon of the bacon fat. Lower heat to medium-high. Add the shiitake mushrooms, stir well, and saute until mushrooms become golden-brown, about 3 minutes. 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 cup of hot water. Blend, and add to saute pan. Cook one minute over medium heat. Season well with nutmeg.
- To serve, remove the wrapped bacon from the salmon (you may discard the bacon, or 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.
- Recommended Wine: 1994 Saintsbury Garnet Carneros Pinot Noir
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- Make salmon: Preheat oven to 400°. Place lemon slices on bottom of 9"-x-13" baking dish and place salmon on top.
- Season salmon all over with 2 teaspoons McCormick Himalayan Pink Salt, Black Pepper and Garlic All-Purpose Seasoning.
- In a medium bowl, whisk together mustard, oil, lemon juice, maple syrup, and remaining 1/2 teaspoon McCormick Himalayan Pink Salt, Black Pepper and Garlic All-Purpose Seasoning.
- Pour sauce over salmon. Roast salmon until cooked through and it flakes easily with a fork, 20 to 25 minutes.
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1/5 Calories 122 per serving
- 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 under broiler. 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.
SCALLOPS WITH BACON, MUSHROOMS AND CHIVES - THIS GAL COOKS
From thisgalcooks.com
4.8/5 (13)Estimated Reading Time 2 minsServings 2Calories 404 per serving
- Add the chopped bacon to a skillet and heat to medium high heat. Cook for about 5 minutes, stirring often. You want to get the bacon browned on all sides.
- Add the mushrooms and 1 tbsp of butter or olive oil to the skillet. Season with kosher salt and pepper. Cook for about 5 minutes or until the mushrooms are tender.
- Remove the mushroom/bacon mixture from the skillet. Add 1tbsp of butter or olive oil to the skillet and then add the scallops. Cook the scallops 3 -4 minutes per side or until opaque.
- Divide the mushroom/bacon mixture between two plates. Top each plate with 4 sea scallops. Sprinkle with chives.
BROILED BACON-BASTED SALMON WITH MUSHROOM-OYSTER …
From foodandwine.com
4/5 Total Time 50 minsServings 6
- Preheat the broiler. Lightly season the salmon fillets with salt and pepper. Wrap 3 slices of the bacon crosswise around each salmon fillet, spacing the slices 1 inch apart. Place the salmon fillets in a medium roasting pan and broil the fish 6 inches from the heat for about 13 minutes, shifting the pan halfway through, or until the salmon fillets are just cooked through.
- Meanwhile, in a large skillet, cook the bacon pieces over high heat, stirring occasionally, until lightly browned and slightly crisp, about 4 minutes. Pour off all but 2 teaspoons of the bacon fat and reduce the heat to moderately high. Add the mushrooms to the skillet and sauté them until they are golden brown, about 3 minutes. Reduce the heat to moderate and stir in the chopped parsley, 2 tablespoons of the chopped chives and the minced garlic. Cook until the garlic is fragrant, about 1 minute.
- In a small bowl, whisk the hot water with the oyster sauce until blended. Add to the mushrooms and cook over moderately high heat, stirring, until the sauce thickens slightly, about 1 minute. Stir in the nutmeg, then whisk in the butter and cook until just melted. Remove the mushroom sauce from the heat.
- Remove the strips of bacon from the salmon fillets and cut each fillet into 3 pieces. Save the broiled bacon slices for another use. Transfer the salmon to a large platter. Spoon the mushroom sauce over the fish, garnish with the remaining 2 tablespoons of chopped chives and serve immediately.
GRILLED SALMON WITH MUSHROOM SAUCE - COOKING CHAT
From cookingchatfood.com
5/5 (2)Category MainCuisine AmericanTotal Time 20 mins
- Make the sauce. Melt butter in a skillet over medium heat. Sauté shallot until it begins to soften, about 5 minutes.
- Add the wine, and cook until the mushrooms are reduced by half, about 5 minutes. Turn off heat and stir in the cream. Add the tarragon or thyme, and pepper to taste. Cover to keep warm while grilling the salmon.
- Preheat a grill to medium high. Brush the salmon fillet with olive oil, and place the salmon on the grill skin side down. Grill covered for 4 minutes, then carefully turn the fish over to grill for another 2 to 3 minutes.
BEST ROASTED MUSHROOM AND BACON DUTCH BABY
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Cuisine AmericanCategory Brunch, Mother's DayServings 4-6Total Time 1 hr 10 mins
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