- Two 1 1/4-pound skinless salmon fillets, about 1 inch thick
- Kosher salt and freshly ground pepper
- 10 slices of bacon, 4 slices cut into 1-inch pieces
- 3/4 pound mixed mushrooms, such as oyster and cremini, thinly sliced
- 1/4 cup finely chopped flat-leaf parsley
- 1/4 cup finely chopped chives
- 2 teaspoons minced garlic
- 1/2 cup hot water
- 1/4 cup Chinese oyster sauce
- Pinch of freshly grated nutmeg
- 2 tablespoons cold unsalted butter, cut into tablespoons
- Preheat the broiler. Lightly season the salmon fillets with salt and pepper. Wrap 3 slices of the bacon crosswise around each salmon fillet, spacing the slices 1 inch apart. Place the salmon fillets in a medium roasting pan and broil the fish 6 inches from the heat for about 13 minutes, shifting the pan halfway through, or until the salmon fillets are just cooked through.
- Meanwhile, in a large skillet, cook the bacon pieces over high heat, stirring occasionally, until lightly browned and slightly crisp, about 4 minutes. Pour off all but 2 teaspoons of the bacon fat and reduce the heat to moderately high. Add the mushrooms to the skillet and sauté them until they are golden brown, about 3 minutes. Reduce the heat to moderate and stir in the chopped parsley, 2 tablespoons of the chopped chives and the minced garlic. Cook until the garlic is fragrant, about 1 minute.
- In a small bowl, whisk the hot water with the oyster sauce until blended. Add to the mushrooms and cook over moderately high heat, stirring, until the sauce thickens slightly, about 1 minute. Stir in the nutmeg, then whisk in the butter and cook until just melted. Remove the mushroom sauce from the heat.
- Remove the strips of bacon from the salmon fillets and cut each fillet into 3 pieces. Save the broiled bacon slices for another use. Transfer the salmon to a large platter. Spoon the mushroom sauce over the fish, garnish with the remaining 2 tablespoons of chopped chives and serve immediately.
Olive-oil mashed potatoes and sautéed kale.
Pinot Noir, such as one from New Zealand's Marlborough region. It's young, fruity and medium-bodied, a perfect red wine to serve with fish.