Bacon-Wrapped Salmon

Special

with Broccolini and Tarragon Cream

10 min

Difficulty: 2/3

Canadian

This dinner feels luxurious but the effort is minimal. Seared and roasted bacon-wrapped salmon is served up with sautéed broccolini and potatoes tossed in bacon fat (yes, seriously!). A dollop of tarragon cream is the perfect finishing touch. Ingredients: Red potato • Salmon fillets • Broccolini • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Lemon • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Tarragon • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide) • Garlic.

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Salmon

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Small Bowl

Large Non-Stick Pan

Tags

Speciality

Ingredients

Salmon Fillets, skin-on

250 g

Bacon Strips

100 g

Lemon-Pepper Seasoning

6 g

Red Potato

400 g

Mayonnaise

4 tbsp

Sour Cream

1 unit(s)

Tarragon

7 g

Dijon Mustard

0.5 tbsp

Lemon

1 unit(s)

Broccolini

170 g

Garlic, cloves

2 unit(s)

Salt

0.25 tsp

Oil

1 tbsp

Pepper

0.125 tsp

Butter

1 tbsp

Preparation

Remove any brown spots from potatoes, then cut into quarters. Cut any larger potatoes into 1-inch pieces.
To a parchment-lined baking sheet, add potatoes, Lemon-Pepper Seasoning and 1 tbsp (2 tbsp) oil. Season with salt, then toss to coat.
Roast in the middle of the oven for 22-25 min, flipping halfway through, until golden.

Meanwhile, trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.
Peel, then mince or grate garlic.
Juice half the lemon, then cut remaining lemon into wedges.
Strip tarragon leaves from stems, then finely chop.
Pat bacon and salmon dry with paper towels. Season salmon with salt and pepper.
Wrap 2 bacon strips around each piece of salmon. (TIP: Overlapping strips by 1/2 inch helps keep bacon securely in place!)

Meanwhile, heat a large non-stick pan over medium-high.
Carefully add bacon-wrapped salmon to the hot, dry pan. Sear 3-4 min per side, until bacon is golden. Reserve bacon fat.
After potatoes have roasted for 14-15 min, move them to one side of the baking sheet, then arrange salmon on the other side. (NOTE: For 4 servings, use another parchment-lined baking sheet.)
Drizzle bacon fat from the pan over potatoes. Roast salmon and potatoes in the middle of the oven for 8-10 min, until salmon is cooked through and potatoes are tender.** (NOTE: For 4 servings, roast salmon in the top of the oven.)

Meanwhile, heat the same pan over medium.
When hot, 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
Add broccolini. Cover and cook for 4-5 min, stirring occasionally, until tender. Season with salt and pepper.
Add half the garlic. Cook for 30 sec, stirring often, until fragrant.

To a small bowl, add mayo, sour cream, tarragon, Dijon, remaining garlic and 1 tsp (2 tsp) lemon juice. (NOTE: Reference garlic guide.) Season with salt, then stir to combine.