Maple Bacon Salmon

Now, it's time for one of my favorite creations - Maple Bacon Salmon! It's something I whip up when we feel like indulging a little, since it has a *bit* of added sugar. But tonight, for dinner, maple bacon is not only a stoner's dream, it's our reality! Well, that was a bad joke, but this recipe is amazing, perfect for a rough weekday at work.


What makes this dish the amazingness that it is, is the marinade. The base of the marinade is sake, which you can buy super cheap (you don't need anything fancy). I love to marinade my salmon in sake, no matter what recipe I'm using. It helps to soften the meat, as well as build lots of flavor. For alcohol haters, don't worry - the alcohol is easily cooked out in the oven. And luckily, sake is gluten free! Layer the other marinade ingredients on top, making sure to mix the solid ingredients well over the tops of the salmon fillets.



Salmon, when cut into thirds like this, cooks quickly at 425 degrees, so be sure not to overcook, or the fish will really dry out. Let it rest for a couple minutes after roasting, to ensure that the fish cooks thoroughly, and doesn't burn your tongue off. But you have to eat it right after resting, so it doesn't get cold!



Since this dish is so rich, I serve it with a simple side of micro green sprouts and halved grape tomatoes, tossed in olive oil and vinegar. It's an easy side salad that we just love, and it helps to cut the fattiness of the salmon. And if you're a wine lover, pair this meal with a robust Pinot Noir, which will also help to cut the fattiness and richness of this dish.


We sincerely hope you enjoy this creation! Happy cooking, and happy indulging!

Maple Bacon Salmon

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Prep Time Cook Time Total Time

1 hr 20 min 15 min 1 hr 35 min

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Creator(s): Caitlin Gowdy

Recipe Type: Main Dish

Serves: 3

Ingredients

  • 1 lb salmon fillet

  • 3 strips uncured bacon, sliced finely

  • 4 cloves garlic, minced

  • 1 large shallot, minced

  • 1/4 cup cilantro leaves

  • 1/4 cup sake

  • 1/4 cup maple syrup

  • 1 tbsp ginger, freshly grated

  • 1 tbsp sesame oil

  • Dash of turmeric

  • Salt and pepper to taste

Directions

  1. Place the salmon fillets into a shallow container. Season with salt and pepper, and set aside.

  2. In a bowl, mix the rest of the ingredients until they are well incorporated. Once mixed, pour the marinade on top of the fillets. Let the salmon marinate covered in the fridge for at least an hour.

  3. Preheat an oven to 425 degrees. Place the fillets on a foil covered baking sheet, then pour the contents of the marinade over the top.

  4. Once oven is ready, roast the salmon fillets for 12 minutes. Remove and let rest for 2-3 minutes. Serve immediately after.

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Notes


* Letting the salmon marinate outside of the fridge for 20 minutes before you plan to cook allows the fillets to get up to room temperature. This helps to create a flaky and moist texture in the fish.

* For a a little extra sweetness, prior to pouring the marinade on the fillets, pour a little extra maple syrup over the top of the fillets.

* Nutrition information is based on one third of the recipe, with all toppings included.


Nutrition

  • Serving size: 1/3 of recipe

  • Calories: 403.5

  • Fat: 13.3 g

  • Saturated fat: 2.6 g

  • Carbohydrates: 23.0 g

  • Sugar: 17.1 g

  • Sodium: 263.7 mg

  • Fiber: 0.5 g

  • Protein: 40.6 g

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We are the Gowdy's, cooking out of Northern California. Our recipes are focused on clean eating by creating as much as possible from scratch. We hope you enjoy our food. 

We look forward to cooking with you!

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