BACON-WRAPPED SALMON ON AVOCADO-RED ONION SALAD

Once again, I turned to the Bacon Nation cookbook for dinner, tweaked (a little) their “Crusted Salmon with Avocado and Red Onion Green Salad” and served up this amazing meal to some very grateful plate scrapers–and me. I’ve said it before, I’ll say it again: fish is not my thing. However, this fish was amazing. Was it the bacon? Avocado? Lime-Dijon dressing? I can’t decide, but YUM!

Bacon Wrapped Salmon on Avocado Red Onion Salad

Bacon Wrapped Salmon on Avocado Red Onion Salad (2)

3 tbsp olive oil

juice of 1 lime

1/2 tsp Dijon mustard

sea salt

ground black pepper

8-10 slices bacon (depending on length of salmon fillet)

1-1/4 lb skinless, deboned salmon fillet

4 cups baby spinach

1/2 red onion, quartered and sliced thin

1 avocado, peeled, pitted, quartered, and sliced thin

2 tbsp shaved parmesan (optional)

1) Preheat oven to 425 degrees

2) In small bowl mix: olive oil, lime juice, and Dijon mustard; lightly season with salt and pepper; refrigerate

3) On a 10″ to 12″ long sheet of aluminum foil, layer bacon strips horizontally, overlapping slightly; center salmon fillet on bacon strips and fold excess left side bacon strips over top of fillet, then right side bacon strips over bacon strips

4) Heat large skillet over medium-high; lift bacon-wrapped salmon fillet by aluminum foil and gently turn into skillet so that loose bacon edges are in bottom of skillet; cook 4 minutes, gently turn (I used 2 spatulas to keep bacon intact) and cook additional 4 minutes; remove from heat

5) Transfer bacon-wrapped salmon fillet to 13″x9″ baking dish and bake in oven 8-10 minutes until salmon is just cooked in center; remove from oven, place on cutting board, and let sit 5 minutes

6) Divide spinach between 4 plates and scatter onion and avocado over top

7) Slice bacon-wrapped salmon fillet into 1″ thick slices and arrange on top of salads; scatter parmesan cheese over top (optional), drizzle with lime-Dijon dressing, and serve

Servings: 4

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