Well, the other night I had a hankering’ for bacon, and salmon, so decided to see what I could make up. I looked up some stuff online, and this is what I ended up doing:
- 1 package bacon (I use Hempler’s Uncured….it is SCD legal)
- 1+ lb salmon fillet, cut into 1 inch chunks
- 1/2 cup olive oil
- 1 tsp salt
- 1 tsp pepper
- juice of one lemon
First, combine the olive oil, salt, pepper, and lemon juice in a bowl. Toss in the salmon chunks until they are all well coated. Set it in the fridge for at least 30 minutes, tossing one or two times more.
While the salmon is marinating, blanche the bacon in water for 3 minutes. This is supposed to help pre-cook the bacon so it doesn’t get overdone on the BBQ. Once blanched, take the bacon out and pat it dry.
Take one piece of salmon and wrap it in one piece of bacon. You can cut the bacon pieces in half if they are long. Once the salmon is wrapped, place it on a skewer in a way that will hold it together. Once all the salmon is on the skewers, baste with the olive oil mixture, and then spray well with PAM.
Preheat the BBQ to around 350-400 degrees. Either spray it with high-heat PAM, or wipe the BBQ well with olive oil on a cloth. Place the skewers on the BBQ and let cook about 4 minutes per side. Watch carefully as the fat from the bacon can make the BBQ flare, thus burning your bacon. I like my bacon done, so I turned mine often so all sides of the bacon were cooked. You can baste the skewers throughout the cooking process to help.
That’s it! These were simply amazing! They had that smoky flavor of both the bacon and the BBQ, plus the tang of the lemon juice. I had some salmon left-over after all the bacon was used, so I just stuck those on a skewer and cooked them up. They were fantastic as well! In fact, I would use this recipe minus the bacon anytime. This would make a great appetizer and certainly would impress anyone you serve it to. 🙂