Featured Cookbook

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1. Pecan Waffles with Caramel-Bacon Sauce

2. Chinese Glazed Salmon

3. Beef and Vegetable Pot Pies in Pepper-Bacon Crust

Book Description

Almost every dish can be made better with bacon. Not only does it flatter savories, it’s an admirable complement to sweets as well. Seduced by Bacon offers sensuous dishes for breakfast, lunch, dinner, dessert, and any time in between. Every cook and connoisseur—in fact, anyone who eats—will savor the delectable recipes, tantalizing photographs, and fascinating bits of “baconry” in this fresh and innovative cookbook.

... (more)

Seduced by Bacon: Recipes and Lore about America's Favorite Indulgence

Authors: Joanna Pruess

Date: October 2006

ISBN: 1592288510

Publisher: The Lyons Press

Hardcover

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These salmon fillets are a great main course when you want something special and you don’t have a lot of time. They are super-easy and quick to make, as well as delicious. Serve with sauteed green beans and garlic smashed potatoes. If you want to make your own Chinese barbecue sauce, I have included a recipe below. But, there are some fine ready made sauces, called Chinese barbecue sauce, in Asian markets and even on supermarket shelves.

SERVES 4

• FOR THE BARBECUE SAUCE:

• 2/3 cup hoisin sauce

• 1/2 cup medium sherry

• 1/2 cup light brawn sugar

• 1/3 cup soy sauce

• 4 cloves garlic, minced

• 1 1/2 tablespoons black bean paste

• 1 1/2 teaspoons Chinese five-spice powder

• l l/2 teaspoons salt

• Pinch red pepper flakes (optional)

• FOR THE FISH:

• 1 teaspoon oil

• 4 (6-ounces each) salmon fillets, cut about 1 inch wide, blotted on paper towels

• Salt and freshly ground black pepper

• 4 tablespoons purchased or homemade Chinese barbecue sauce (see below)

• 6 slices lean bacon, cut crosswise in half

• Thinly sliced scallions, including most of green parts, to garnish

1. MAKE THE BARBECUE SAUCE: Combine all ingredients in a double boiler and simmer until the mixture begins to thicken, about 10-12 minutes. Store the unused portion in a tightly sealed jar in the refrigerator.

2. BROIL THE FISH: Turn on the broiler. Position the rack about 4 inches from the heat.

3. Heat the oil in a large non-stick, oven-proof skillet over medium-high heat. Add the salmon, flesh-side down, and saute until lightly browned, about 1 minute. Turn, season the fish with salt and pepper to taste, spread the barbecue sauce over the flesh side, and drape three half-slices of bacon diagonally over the top of each fillet.

4. Transfer the fish to the broiler and cook until the bacon is crisp and the salmon is just cooked through, about 10 minutes for 1-inch-thick salmon fillets. Remove, sprinkle with scallions, and serve.

More From This Book:

1. Pecan Waffles with Caramel-Bacon Sauce

2. Chinese Glazed Salmon

3. Beef and Vegetable Pot Pies in Pepper-Bacon Crust

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