My favorite recipes part 1 : Salmon Fordham
By 
Introduction
I'm not exactly sure of it's real name. It is a creation by my culinary Chef in college, Chef Brian Fordham. Chef Fordham was is one of the best Chef's I have ever worked beside.
There are a few steps to it.... but it is worth it... trust me :)
1
Ingredients:
- 1 side of salmon OR 4 "portion" size ( the Highliner frozen fillets are fine, not battered or breaded... you just want the fillet au natural)
- 1 lemon ( don't skimp on this... realemon juice is NOT a good substitute)
- 1-2 pounds of bacon, not too fatty.
- 1-2 pouches of fresh spinach
- fresh ground black pepper (reg ground is acceptable)
- sea salt (regular o.k., but not as good)
- 1 lemon ( don't skimp on this... realemon juice is NOT a good substitute)
- 1-2 pounds of bacon, not too fatty.
- 1-2 pouches of fresh spinach
- fresh ground black pepper (reg ground is acceptable)
- sea salt (regular o.k., but not as good)
2
a) wash spinach, let drip dry
3
b) put down a larger piece of saran wrap to prepare bacon on... this makes it easier later on. Lay bacon strips (raw) side by side the width of the salmon fillet.
take the back of a chef's knife or any good size knife and run it across the bacon lengthwise to "stretch" it out. This will make the bacon approx. 30% longer.
Put down a larger piece of saran wrap to prepare bacon on... this makes it easier later on.
Put down a larger piece of saran wrap to prepare bacon on... this makes it easier later on.
4
c) make sure that the spinach is dry. Cover bacon entirely with spinach, 2 layers is ok.
5
d) lay salmon fillet on the spinach, season with a pinch of salt, some pepper, and a squeeze of fresh lemon.
6
e) grab the bottom of the saran wrap, gently roll the bacon and spinach over the salmon...
... and make sure to roll it fairly tight. Basically it ends up looking like a jelly roll. Salmon in the middle with a layer of spinach followed by the bacon.
Make sure that the bacon and salmon never directly touch... that is the key to this recipe.
If the bacon/spinach is stretched a little farther than the salmon.... keep rolling
Make sure that the bacon and salmon never directly touch... that is the key to this recipe.
If the bacon/spinach is stretched a little farther than the salmon.... keep rolling
7
f) Bake at 350F for about 40 minutes.
You may want to roll this over half way through to crisp the bacon on the under side. When the bacon is cooked, the dish is ready.
DO NOT OVERCOOK!!! You do not want the bacon too crispy, or it will shatter when you try to cut it. If it has been 40 minutes and it isn't crisping, broil it for a minute.
DO NOT OVERCOOK!!! You do not want the bacon too crispy, or it will shatter when you try to cut it. If it has been 40 minutes and it isn't crisping, broil it for a minute.
8
I will add pictures to this later as I am making it for supper!
Cooking! There see, that's a good use of your time! This sounds yummy. I'm hungry. I'll have to print this one up--it looks like a keeper.
Deliciously healthy!
By 
By 
By 
By 
By 
By
2 Comments