Bacon Wrapped Salmon With Fruit Chutney Recipes

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.

Steps:

• 1. On a microwave-safe plate lined with paper towels, micro cook four slices of bacon at a time on high for 1 1/2 minutes. (I used center cut bacon and did not pre-cook). Meanwhile, rinse salmon, pat dry; lightly sprinkle with salt and pepper. Wrap two bacon strips around each fillet. In a 12-inch skillet heat oil over medium-high heat. Cook salmon, bacon seam-side down first, for 3 to 4 minutes per side (longer for thicker fillets) and cook on all sides until bacon is crisp and salmon flakes easily when tested with a fork. 2. For chutney, in a small saucepan combine jam and cranberries. Cook, stirring occasionally, over medium heat until heated through. Serve salmon with chutney and thyme. Makes 4 servings. .