Bacon Wrapped Salmon

You may not believe this but there is chemistry between bacon and salmon. Really. This super unhealthy cut of meat and this wholesome fish just sizzle together. Just deliciously wonderful, together. They'll leave your tastebuds tingling!

Honestly, bacon is not my thing. In fact I only started eating bacon in the last 8 years of my life, and only few and far between. Before that, it was practically nonexistent in my food repertoire.

You see growing up with a doctor made me really picky with my choice of food. Unlike most kids, I had no taste for such fatty food as fried chicken skin, or bacon. These are high in saturated fat, high in cholesterol, and very very bad for a person, my dad would say. And he's right. These kinds of food are just not worth it. So my routine when eating fried chicken is to first remove all skin, as much skin as I can. And if by some unusual cosmic event bacon is on my plate I would meticulously separate the lean meat from the fatty strip. And of course I only eat the meat.

But one time in college, when I had settled in a dorm and ate with all my other peers in the dining hall, the unfamiliar smell of bacon wafted over to greet me. And much to my surprise my peers went on to put bacon on their plate, the really crispy but not burnt kind (which I still can't figure out how to make because mine's either sloppy, or burnt). I had to have some myself. And oh they were so good! That was when I started to appreciate bacon. And since then, I would have bacon. Very occasionally. And only if I can't help it.

I mix together about a tablespoon of kalamansi juice, two tablespoons of light soy sauce, a tablespoon of ground mustard, and a tablespoon of brown sugar.

Okay let's take that step by step.

First, the squeezed kalamansi juice.

Then the two tablespoons of light soy sauce. Or whatever this is that I found in our fridge that tastes something like soy sauce but not quite. But plain light soy sauce will do.

Then a tablespoon of mustard powder.

Lastly a dash of garlic salt, and a tablespoon of brown sugar. Mix together until the sugar has dissolved.

I pour this sauce on my salmon fillet.

Then I wrap the bacon around my salmon.

This will go to the broiler for 15 minutes, exactly.

While waiting....

This is my daughter Brie. Yep, after the cheese. Isn't she just adorable? She did that hair thing herself!


After exactly 15 minutes, take the salmon out of the broiler.

Transfer to a plate. You can pour some of the greasy but flavorful sauce on top, if you want.

And you don't have to have that bacon. My husband and I took ours out.

And you may ask... so what was the point of wrapping that bacon around that fish in the first place??? The point was, ladies and gentlemen, was to make sure the salmon doesn't become too dry and flaky. That was the job of the bacon. And now his job is done and you can throw him away.

But if you do throw him out you'd feel really guilty... so just give him to your dog, Spot. Or Pluto. Or whatever his name is.