Bacon Wrapped Salmon Recipe
- white bread, sliced
- cheddar cheese, cut in strips
- salmon (I use frozen salmon patties, thawed, and sprinkled with a few drops of liquid smoke), each patty serves ~7 wraps.
- bacon (I prefer Fletcher's Pepper Crust)
For best results, bake your own white bread. I cheat and use Rhodes frozen loaves from the freezer section of grocery store. This is time consuming (directions on package), it takes 3 hours for dough to rise, and another 1/2-hour to bake. If you want to skip this and further cheat, you could buy a buttermilk or potato loaf of bread, but don't open the package until you're ready to use it, and then cut crusts off before assembling wraps.
Preheat oven to 400. I microwave a plateful of bacon at a time, no overlap, on paper towels. This helps reduce shrinkage and grease. Microwave 1 minute, using extra paper towels after to soak up fat. Once that is done, onto the salmon. Separate into thumb-sized portions. Place cheese strips, shorter than salmon, on salmon. Push cheese in, trying to make a little salmon boat, holding cheese. This helps keep cheese inside wrap, otherwise it tends to melt out the sides while baking. Get out toothpicks, and now you're ready to start the wrapping process. It's easier to put the thin end of bacon on the inside of the roll, fastening the large end on the outside. Lay out bacon, place bread at small end, place salmon and cheese boat at that end. Roll. Fasten loose end of bacon with toothpick. Place on cookie sheet, not touching each other (foil on cookie sheet makes for easy clean up). Bake for 20 minutes or until salmon is cooked through and bacon is cooked to desired crispiness. You may remove toothpicks before serving.
Recipe by Kami Kveton
for the 1st Annual Masterbacon held in Portland, OR on 1/17/2009.
Photo courtesy of Hockley Photography