Servings: 4 Prep: 20 min Cook: 15 min Total: 45 min
Yep, I wrapped something in bacon, again! It’s interesting. As I assemble my recipes and display them, quite publicly, I’m becoming keenly aware of how much bacon I actually do eat! Yes, I buy bacon in a variety of forms. Yes, I have multiple T-Shirts proclaiming my love for bacon. I have a big bowl of solid bacon fat in my fridge. There’s no question that I love bacon, but … WOW! I REALLY LOVE BACON!
This stuffed salmon recipe is quick and easy recipe. Much quicker than one might think. Most of the ingredients come out of jars or cans, except the salmon. That doesn’t hold it back from being outstandingly delicious, though! Ultimately, little more is done than slicing each salmon fillet, opening some jars, cutting a few ingredients, mixing them in a bowl with mustard, slathering this mixture onto a piece of salmon, topping it with a piece of salmon, wrapping it in bacon and throwing it in the oven! It may sound like a commotion, but it’s really not. It’s a bit messy, but you can have this in the oven within 20 minutes for 4 REALLY nice stuffed salmon fillets!
Sometimes, I omit the mustard in the filling and serve this with a simple tomato sauce and sautéed green beans.
Note to Pescatarians: Rather than holding this together with strips of luscious bacon, you could use a sharp knife to make a deep incision in the side of your salmon fillets, resulting in a salmon “pocket”. You can stuff your filling into this “pocket”. Then close it with a wet skewer or a few toothpicks.
Roasted Peppers and Artichoke Stuffed Salmon RecipePrint Rate
- 4 whole artichoke hearts in oil cut into 8 wedges, each
- 2 small roasted bell peppers peeled, seeded and diced
- 2 tbsp dijon mustard whole grain
- 2 tsp capers drained and coarsely chopped
- 4 each 6-ounce fresh salmon fillets
- 16 slices raw bacon
- salt and pepper to taste
- Pre-heat your oven to 450° F.
- In a bowl, mix together your artichokes, peppers, mustard and capers. Set aside.
- Slice each salmon fillet in half, lengthwise, as if you're planning to use each half as the top and bottom to "sandwich" the filling. When you're complete, each salmon fillet should be split into two thin sheet-like slices. Set them aside.
- On a large platter or cutting board, lay a single slice of bacon. Then, parallel and slightly overlapping the first slice of bacon, lay a second slice of bacon. Continue this bacon "shingling" process, until you've used 3 or 4 slices of bacon (depending on the width of the bacon and the length of your salmon). This process should result in a rectangular "sheet" of bacon.
- Season both sides of each of your salmon fillet halves with salt and pepper. Don't overdo it, though. Bacon is already salty. Just a little should suffice.
- Lay one half of a salmon salmon at the top of the sheet of bacon, with the salmon running counter to the strips of bacon.
- Use ¼ of the filling and spread it evenly over the salmon.
- Add the top half of this particular salmon fillet, creating a "salmon sandwich".
- Tightly roll the "salmon sandwich" into the bacon and set aside.
- Repeat the above steps for the second salmon fillet.
- Place a large, oven proof, sauté pan (large enough to hold all 4 salmon fillets, with room to spare) on the stove, over a medium-hot temperature, to begin pre-heating.
- When all the salmon has been seasoned, stuffed and wrapped, carefully lay them into the hot sauté pan, with the seam side down. The salmon should sear for about 1 minute. Do not let the pieces touch each other. There should be space between each of them, to allow for better heat distribution, between the portions.
- Transfer the entire pan, with the salmon, into the oven.
- Let the salmon roast for about 15 minutes. Poke it with your finger. It should feel firm, but not "hard". With a meat thermometer, test the thickest part of each salmon. When each one has reached an internal temperature of 125° F, pull the pan out of the oven and allow them to rest for 10 minutes. This will allow the salmon to relax, while it also continues to (carryover) cook and come up to an internal temperature of about 130° F.
- Serve this with some nice vegetables or a salad. Enjoy!
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