BACON-WRAPPED SALMON
A delicious use of some of my favorite things - bacon and salmon! The salmon stays really moist from the bacon, and the skin helps protect the bottom from cooking prematurely.
Provided by Emily Compson Trenbeath
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet liberally with olive oil.
- Place the salmon fillets onto the baking sheet skin-side-down. Sprinkle the fillets with garlic powder, dill, salt, and pepper. Lay the bacon strips over the fillets to cover completely. Do not overlap the bacon strips.
- Bake in the preheated oven until the salmon is no longer translucent in the center, 20 to 25 minutes. Turn the oven on to broil and cook until the bacon has crisped, 1 to 2 minutes.
Nutrition Facts : Calories 294.2 calories, Carbohydrate 0.9 g, Cholesterol 97.3 mg, Fat 17.5 g, Fiber 0.1 g, Protein 31.2 g, SaturatedFat 4.2 g, Sodium 486.5 mg, Sugar 0.2 g
BACON-WRAPPED MASHED POTATO-STUFFED MEATLOAF RECIPE BY TASTY
Here's what you need: ground beef, onion, garlic, grated parmesan cheese, eggs, panko breadcrumbs, salt, pepper, worcestershire sauce, milk, fresh parsley, ketchup, brown sugar, mustard powder, onion powder, paprika, tomato paste, yukon gold potato, butter, salt, pepper, milk, bacon
Provided by Claire Nolan
Categories Dinner
Yield 8 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 350˚F (180˚C).
- In a large bowl, mix together beef, cooked onions and garlic, Parmesan, eggs, panko, salt, pepper, Worcestershire, milk and parsley. Set aside.
- In another bowl, make the glaze by mixing ketchup, brown sugar, mustard powder, onion powder, paprika, and tomato paste. Reserve half of the glaze in a separate bowl for after the meatloaf is cooked. Set aside.
- In a large bowl, mash cooked potatoes, butter, salt, pepper, milk and parmesan to desired consistency. Set aside.
- Line a bundt pan with slices of bacon and use a pastry brush to spread a layer of glaze on the inside of the bacon.
- Add ⅔ of the meat to the bottom of the bundt pan and spread up the sides and up the middle of the pan making a "bowl" for the mashed potatoes.
- Add the mashed potatoes into the "bowl" and smooth out. Top the mashed potatoes with the remaining meat, smooth out, coat the top with the raw meat glaze, and fold the slices of bacon over the top of the meat. Cover with foil and bake for 1 hour, remove the foil after 30 minutes and carefully drain some of the fat before putting it back into the oven.
- Place a cooling rack on top of the bundt pan and flip over onto a baking sheet. Remove the bundt pan and coat the meatloaf with the reserved glaze.
- Broil on high for 3-5 minutes or until the glaze has caramelized.
- Enjoy!
Nutrition Facts : Calories 618 calories, Carbohydrate 43 grams, Fat 29 grams, Fiber 2 grams, Protein 43 grams, Sugar 18 grams
ROAST SALMON WITH PEAS, POTATOES & BACON
A brilliant all-in-one dish that's perfect for a Friday night fish supper or summer roast
Provided by Good Food team
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a large shallow roasting tin and toss with 1 tsp olive oil and some seasoning. Roast for 20 mins until just starting to colour, then scatter over the lardons and return to the oven for 10 mins to crisp up.
- Remove the tin from the oven, push the potatoes and bacon to the sides and lay the salmon in the middle. Brush with remaining oil, season, then return to the oven and cook for 20 mins more until the salmon is just cooked through. Meanwhile, cook the peas in boiling water for 2 mins and drain.
- When the fish is cooked, lift it to a serving dish. Stir the peas and spring onions through the potatoes, drizzle with a splash of vinegar, stir through the mint and season to taste. Spoon around the salmon and serve.
Nutrition Facts : Calories 548 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 1.3 milligram of sodium
BACON-AND-CHEESE SMASHED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until very tender, about 15 minutes.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate.
- Drain the potatoes and return to the saucepan over low heat; cook until any remaining water evaporates, about 2 minutes. Add the butter, then gradually mash in the sour cream with a potato masher. Stir in the bacon and chives, reserving 1 tablespoon of each. Transfer to a serving dish; top with cheddar and the remaining bacon and chives.
BACON-WRAPPED POTATOES
To serve these bacon-wrapped potatoes as an appetizer, simply leave in the toothpicks they were secured and baked with. Remove them to serve as a side dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 4
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees. Wrap each bacon piece around a potato and secure with a toothpick. Place in a baking dish and bake until bacon is crisp and potatoes are tender when pierced with a knife, 40 to 50 minutes.
Nutrition Facts : Calories 592 g, Fat 5 g, Fiber 15 g, Protein 18 g
BACON-WRAPPED POTATOES
I received this recipe for bacon-wrapped potatoes years ago from a friend. It's a delicious new twist to a baked potato. I recently served these potatoes to visiting relatives from Norway, and they were a big hit. I love to cook and even wrote my own cookbook several years ago. -LaVerna Mjones, Moorhead, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 2 servings.
Number Of Ingredients 3
Steps:
- Layer onion slices on cut side of two potato halves; top with other potato half. Wrap each potato with two bacon strips. Secure with toothpicks. Place on a lightly greased baking pan. Bake, uncovered, at 325° for 1 hour and 20 minutes or until potato is tender and bacon is crispy. Discard toothpicks.
Nutrition Facts : Calories 434 calories, Fat 26g fat (10g saturated fat), Cholesterol 30mg cholesterol, Sodium 345mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 4g fiber), Protein 9g protein.
GENTLY COOKED SALMON WITH MASHED POTATOES
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Boil the potatoes in salted water to cover, until soft; this will take about 30 minutes.
- Meanwhile, smear a baking dish with the 1/4 teaspoon of butter and place the salmon, skin side up, on the butter. Let sit while you preheat the oven to 275 degrees.
- Mince a tablespoon or so of the chives for garnish. Tear the rest of the chives into 2-inch lengths and place in the container of a blender with the oil and a little salt. Blend, stopping the machine to push the mixture down once or twice, until the oil has a cream-like consistency.
- When the potatoes are done, put the salmon in the oven and set the timer for 12 minutes.
- Drain the potatoes, then mash them well or put them through a food mill. Return them to the pot over very low heat and stir in the butter and-gradually-the milk, beating with a wooden spoon until smooth and creamy. Season with salt and pepper as necessary. Keep warm.
- Check the salmon after 12 minutes; the skin should peel off easily, it should flake, and an instant read thermometer should display about 120 degrees. It may look underdone, but if it meets these three criteria it is done. (If it is not done, or you prefer it better done, return it to the oven for 3 minutes more). If you like, scrape off the gray fatty matter on the skin side (or just turn the fish over). Sprinkle with some coarse salt and cracked black pepper.
- To serve, place a portion of mashed potatoes on a plate; top with a piece of salmon. Drizzle chive oil all around the plate and garnish with minced chives.
Nutrition Facts : @context http, Calories 767, UnsaturatedFat 29 grams, Carbohydrate 44 grams, Fat 47 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 13 grams, Sodium 1096 milligrams, Sugar 4 grams, TransFat 0 grams
BACON MASHED POTATOES
Featuring cheddar cheese, bacon and chives, these rich and hearty potatoes go well with anything. For a slightly different twist, add some chopped parsley.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , Transfer to a large bowl. Add the milk, mayonnaise, chives, garlic powder and pepper; mash potatoes. Stir in cheese and bacon.
Nutrition Facts : Calories 362 calories, Fat 24g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 331mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
WOLFGANG PUCK'S SALMON WITH CELERY-ROOT PUREE
Provided by Linda Wells
Categories dinner, main course
Time 50m
Yield Four servings
Number Of Ingredients 17
Steps:
- To make the sauce, heat two tablespoons of the butter in a large saute pan until the butter is foamy. Add the shallot, garlic and tomato and saute at medium-low heat for about five minutes, or until the shallot is translucent.
- Add the wine and vinegar and cook over medium-high heat until reduced by half. Add the chicken stock and reduce again by half. Finish the sauce by stirring in the remaining four tablespoons of butter, one tablespoon at a time. Season with salt and freshly round pepper to taste. Keep warm.
- Prepare the celery-root puree by chopping the potato and celery root into one-inch cubes. Put in a medium-sized pot and cover with lightly salted cold water. When the water comes to a boil, cook for 15 to 20 minutes, or until soft. Drain and return the potato and celery root to the pot. Heat briefly until the excess moisture evaporates.
- Pass the celery Root-potato mixture through the small disk of a food mill or a ricer. (Do not use a food processor; it will make a gluey puree.) Return to the pot.
- Stir in the cream and cook, stirring, over medium heat for about three minutes, or until thickened.
- Remove from the heat. Stir in the butter and the salt and pepper to taste.
- In a small bowl, combine the ginger and black pepper. Season the salmon with salt and coat with the ginger-pepper mixture. If grilling or broiling the salmon, sprinkle the fillets with olive oil and cook two minutes on each side. If sauteing the salmon, heat one tablespoon of olive oil in a large saute pan. When the pan is very hot, add the salmon and cook two minutes on each side.
- Divide the sauce among four warm dinner plates. Spoon equal amounts of celery-root puree on the center of each plate. Place salmon on top.
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