Bacon-Wrapped Salmon with Maple Mustard Sauce
Bacon is a great insulator for grilled meats. Food blogger Marc Matsumoto tells you why in a full post on the Fresh Tastes blog.
- 450 gram (16 ounce) salmon steak
- 6 strips of bacon
- 3 tablespoons grade B maple syrup
- 1 tablespoon whole-grain mustard
- ½ a lemon zested
- Debone the steak, and then remove the skin from both fillets.
- Sprinkle salt on both sides of each fillet.
- Tightly wrap each fillet with 3 strips of bacon. Insert toothpicks from both sides to secure the bacon in place.
- For the glaze, stir the maple syrup, mustard together and lemon zest together.
- If you are using a gas/charcoal grill (heat source below), Heat your grill until hot. Place the bacon wrapped salmon on the grill and leave until the bacon crisps. Drizzle the maple mustard glaze on top, and then flip the salmon over. Baste the other side with the glaze and continue grilling until an instant read thermometer reads 135 degrees F.
- If you are using a broiler (heat source above), move your oven rack to the top position and turn the broiler on. Put a wire rack on a baking sheet and preheat the rack under the broiler for a few minutes. Place the bacon wrapped salmon on the rack and broil until the bacon starts browning. Drizzle the maple mustard glaze onto the tops of the salmon a few times, putting the salmon back under the broiler after each coating to caramelize. Remove the salmon when an instant read thermometer reads 135 degrees F.