Broiled Salmon Fillet with Bacon, Wild Mushrooms and Oyster Sauce

Total Time:
22 min
10 min
12 min

4 first-course servings

  • One 1 pound salmon fillet, about 1-inch thick
  • 5 thin slices smoky bacon
  • 1 cup diced fresh shiitake mushrooms, very firmly packed
  • 1 teaspoon finely minced garlic
  • 2 tablespoons minced parsley
  • 2 tablespoons Chinese Oyster sauce
  • Pinch of freshly grated nutmeg
  • 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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