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Bacon-Wrapped Salmon with Cranberry Chutney: A Vibrant Contrast in Color and Texture.

Updated on March 26, 2016
alifeofdesign profile image

Graham is a former chef, and food stylist with a passion for all things food-related. She has also never been known to decline dessert.

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5 stars from 1 rating of Bacon-Wrapped Salmon with Cranberry Chutney

As colorful as it is delicious.

I have a culinary background, therefore, I delight in beautiful presentation. By all accounts, it is the food, the ingredients, that should take center stage, but when a plate is set in front of you looking nearly too good to eat, it is that much more pleasing.

There are some foods that require little effort to make them look their best. The perfectly plucked apple, the darkest, creamiest dish of chocolate gelato, the seductive beauty of a freshly sliced fig.

As an ensemble, foods paired together that create a visual feast for the eyes somehow taste that much better.

The salmon in this recipe is seared to create a crisp crust. The bacon, which adds a smoky flavor to the fish, adds additional crunch. The tartness of cranberries and the subtle sweetness of an apricot jam round out the velvety richness of the salmon. Add the snap of roasted green beans and the buttery texture of a potato galette and you have a match made in culinary heaven.

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Cook Time for Salmon and Chutney

Prep time: 30 min
Cook time: 20 min
Ready in: 50 min
Yields: Serves four
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Ingredients for Salmon and Chutney

  • 8 slices center-cut bacon (thick cut is what I used)
  • 4 4-oz salmon fillets
  • 1 teaspoon olive oil
  • 1/3 cup apricot jam
  • 1/2 cup fresh or frozen cranberries
  • 2 teaspoon fresh or dried thyme leaves
  • 1 shallot, minced
  • 1/2 bartlett pear, diced
  • salt & pepper to taste
Click thumbnail to view full-size
If you'd prefer a less chunky chutney, rough chop the cranberries before cooking.The pear can be omitted from this recipe. The cranberries and the apricot are plenty flavorful enough.Cut away any fat that your local fishmonger didn't remove.Don't worry about the salmon skin. It can be removed after the fish has cooked. It should easily be removed using a fork and a sliding motion.Season salmon liberally with salt and pepper right before searing. I had thick-cut bacon on hand. This bacon would work-no need to pre-cook.Because I pre-cooked my think bacon, it began to brown and crisp, but it was still malleable.Don't worry if your bacon begins to unwrap slightly. When you plate your fish, you can tuck the bacon underneath and no one will notice.
If you'd prefer a less chunky chutney, rough chop the cranberries before cooking.
If you'd prefer a less chunky chutney, rough chop the cranberries before cooking. | Source
The pear can be omitted from this recipe. The cranberries and the apricot are plenty flavorful enough.
The pear can be omitted from this recipe. The cranberries and the apricot are plenty flavorful enough. | Source
Cut away any fat that your local fishmonger didn't remove.
Cut away any fat that your local fishmonger didn't remove. | Source
Don't worry about the salmon skin. It can be removed after the fish has cooked. It should easily be removed using a fork and a sliding motion.
Don't worry about the salmon skin. It can be removed after the fish has cooked. It should easily be removed using a fork and a sliding motion. | Source
Season salmon liberally with salt and pepper right before searing.
Season salmon liberally with salt and pepper right before searing. | Source
I had thick-cut bacon on hand. This bacon would work-no need to pre-cook.
I had thick-cut bacon on hand. This bacon would work-no need to pre-cook. | Source
Because I pre-cooked my think bacon, it began to brown and crisp, but it was still malleable.
Because I pre-cooked my think bacon, it began to brown and crisp, but it was still malleable. | Source
Don't worry if your bacon begins to unwrap slightly. When you plate your fish, you can tuck the bacon underneath and no one will notice.
Don't worry if your bacon begins to unwrap slightly. When you plate your fish, you can tuck the bacon underneath and no one will notice. | Source

Preparing the Salmon and the Cranberry Chutney

  1. If using thick-cut bacon, precook it slightly. Set aside.
  2. Cut any fat from salmon. Pat dry. Season with 1 teaspoon of thyme, salt and pepper.
  3. Wrap two slices of pre-cooked bacon around salmon. In a skillet, heat oil over medium-high heat until your pan is very hot. Place salmon seasoned side down into hot pan and sear until golden and crispy.
  4. When first side of salmon is browned, carefully turn fish and sear other side until golden. Place skillet into pre-warmed oven registering at 400 degrees. Let fish cook in oven for approximately 10 minutes. Remove from oven.
  5. Meanwhile, for the cranberry chutney: In a small saucepan, combine minced shallot, cranberries, pear, jam and the rest of the thyme leaves.
  6. Cook, stirring occasionally, over medium heat until cranberries have broken down and begun to thicken. If need be, add a teaspoon of water so chutney doesn't stick to saucepan. Cook until sauce has reached desired consistency.

How To Arrange The Plate

Layering foods on a plate is an attractive way to serve the meal. It is, however, not necessary.
Layering foods on a plate is an attractive way to serve the meal. It is, however, not necessary. | Source
An inexpensive non-stick pan is a must-have tool in any kitchen.
An inexpensive non-stick pan is a must-have tool in any kitchen. | Source

A non-stick, well buttered skillet.....

will ensure that your potato galette will be a success. Have potato slices ready to go before you heat your pan. Once the skillet is hot, add a dollop of butter and then quickly begin to layer the potato slices around the pan. Sprinkle a bit of salt and pepper between the layers.

Wiggle your pan to see that the galette moves around the skillet. Add a little more butter if it does not and using a wooden utensil to lift the sides of the galette that are sticking.

Thinking about making potato galettes in the future? Try these additional suggestions

 
Freshly grated parmesan cheese
Freshly chopped herbs
Sliced scallions
Thinly sliced wild mushrooms
Drizzle finished galette with truffle oil

Rosti or galette. Which is which?

For many the term is interchangeable. A galette is made using very thin slices of potato, whereas, a rosti is made using shredded potato. Either way it is delicious.

If you intend on shredding the potato, I highly recommend that you squeeze as much liquid as possible from the shredded potato. The shredded potato tends to stick more easily that the thinly sliced potatoes. Again, I suggest using a well buttered, non-stick skillet.

Potato Rosti Instruction

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What to serve with your salmon

Friends from California had recently visited. Knowing that we like to try different wines, they left us a bottle of Winnefred Chardonnay from Trader Joe's.

It was a fine white and went nicely with the salmon. If you enjoy sampling wines, remember that most shops provide flavor profiles of their in-stock wines. Check out the ratings, see what sounds good to you and give it a try.

A markerTrader Joe's/262 Daniel Webster Highway Nashua, NH 03060 -
262 Daniel Webster Hwy, Nashua, NH 03060, USA
get directions

It used to be that wine could not be sold in the New Hampshire location. That has changed. The shop in Nashua, happily, sells wine and specialty beers

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Is Salmon One of Your Favorite Foods?

If you enjoy salmon, please take a look at the recipes in another one of my Hubs. Here:


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    • alifeofdesign profile image
      Author

      Graham Gifford 5 years ago from New Hamphire

      Sea bass and gooseberries, perhaps-delicious! I would so enjoy cooking with you and learning from you! I look forward to exploring your recipes. Thank you so much for stopping by and commenting.

      Best Regards,

    • vespawoolf profile image

      vespawoolf 5 years ago from Peru, South America

      My goodness! This truly is a beautiful presentation and I'm sure it tastes as good as it looks. We don't have salmon or cranberries here, but I'm sure it wouldn't be hard to use the recipe with maybe sea bass and golden berries or another fruit you mention like kiwi. Thank you!

    • alifeofdesign profile image
      Author

      Graham Gifford 5 years ago from New Hamphire

      rbm, crispy, creamy, smoky, buttery, tart-what's not to LOVE! Enjoy ;)

    • rbm profile image

      rbm 5 years ago

      Oh my GOD that looks delicious! I definitely have to try that. Voted up and awesome. :)

    • alifeofdesign profile image
      Author

      Graham Gifford 5 years ago from New Hamphire

      Thanks, Kimberly.

    • alifeofdesign profile image
      Author

      Graham Gifford 5 years ago from New Hamphire

      carol777, I'll find it again and forward to you.

      Ah, bacon.......

    • Kimberly Vaughn profile image

      Kimberly Vaughn 5 years ago from Midwest

      This looks delicious! I particularly like the formatting you did on the how to arrange your plate section. Beautiful!

    • carol7777 profile image

      carol stanley 5 years ago from Arizona

      What hub..we always love to see our name in print. How would it be without the bacon?

    • alifeofdesign profile image
      Author

      Graham Gifford 5 years ago from New Hamphire

      Hi Carol777, I was just enjoying a hub by cloudexplorer who mentioned you by name. Thanks for the Vote Up. If you end up in a pinch, you can use a low-sugar whole cranberry sauce then just crumble your bacon over the salmon. yum.

    • carol7777 profile image

      carol stanley 5 years ago from Arizona

      Gorgeous photos and yummy sounding salmon. We are having some tomorrow night and I may have to scurry out and buy the ingredients I need. Beautiful job and thanks for sharing this recipe. Voted UP+++

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