Home Travel Guides Cuisine Roasted Bristol Bay Salmon

Roasted Bristol Bay Salmon


    * 4 6 oz wild Bristol Bay salmon fillets (ideally center cut)
    * salt, pepper
    * 4 large slices of wild salmon lox
    * 8 thin slices of smoked bacon
    * 1 T canola oil
    * 12 lightly roasted garlic cloves
    * 1 T chopped shallots
    * 2 c champagne wine
    * 1 c heavy whipping cream
    * 1 t chopped fresh rosemary
    * 4 sprigs fresh rosemary


Season each fillet with salt and pepper. Top each with a slice of salmon lox and wrap each salmon piece with two slices of bacon crosswise.

Warm a large non-stick pan over medium heat. Add oil and sauté salmon fillet for one minute on the lox side, two minutes on the other side. Add shallots and garlic to pan, and cook three min. Remove the salmon from pan, drain the fat, and add the champagne to pan. Cook until reduced by half. Pour in cream and few pieces of chopped rosemary. Cook until sauce thickens. Check seasonings and add salmon fillets to sauce for two minutes.

Spoon some champagne sauce onto a warm dinner plate. Top with salmon fillet, and garnish each with three garlic cloves and a sprig of fresh rosemary.
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