Bacon-Wrapped Salmon with Cranberry Chutney: A Vibrant Contrast in Color and Texture.
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.
Cook Time for Salmon and Chutney
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
Preparing the Salmon and the Cranberry Chutney
- If using thick-cut bacon, precook it slightly. Set aside.
- Cut any fat from salmon. Pat dry. Season with 1 teaspoon of thyme, salt and pepper.
- 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.
- 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.
- Meanwhile, for the cranberry chutney: In a small saucepan, combine minced shallot, cranberries, pear, jam and the rest of the thyme leaves.
- 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
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
|
Crisp Potato Galette Recipe by Wolfgang Puck
- http://www.wolfgangpuck.com/recipes/view/3558/crisp-potato-galette
An easy to follow recipe by renowned chef. Make this galette in small appetizer sizes or in a large pan. Once galette has finished cooking, cut into circles or shapes using different cookie cutters.
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
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 critique from a "professional consumer"
- 2009 Winnefred Chardonnay | Jason's Wine Blog | Trader Joe's Wine Reviews and more
Have you drunk Winnefred Chardonnay? What do you think?
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
Not located in New Hampshire? Search Trader Joe's Locations Here:
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:
- Perfect Oven-Roasted Salmon with 5 Easy To Prepare Relish Recipes
Salmon's high fat content can produce an amazing caramelized crust. Finishing it's cook time in the oven can render a moist delicate flesh. Top with an easy relish recipe and you have a quick meal in under an hour.
