Wrapped with bacon, these delicious fillets self-baste during broiling, eliminating the need for a sauce.
Recipe information
Yield
Makes 4 servings
Ingredients
Special Equipment
Preparation
Step 1
Preheat broiler and put broiler pan under broiler so that its rack is about 4 inches from heat.
Step 2
Pat fish dry and sprinkle with salt and pepper, then spread curved sides with mustard. Lay 1 bacon slice lengthwise along top of each fillet, tucking ends of bacon under fillet (ends will not meet). Thread 1 skewer through length of each fillet, entering and exiting fish through bacon to secure it.
Step 3
Arrange fish, bacon sides down, on preheated rack of broiler pan and broil 3 minutes, then turn over and broil until fish is just cooked through and bacon is crisp, 3 to 4 minutes more.
Step 4
While salmon broils, cook shallots in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add spinach and cook, covered, stirring occasionally, until spinach is just wilted, 1 to 2 minutes. Season with salt and pepper.
Step 5
Serve salmon with spinach.
