This dish was kind of half-inspired by a post by Dana over at “I’ve Got Cake.”
I first read that post during a moment of extreme weakness, when I was in that awful no-man’s-land between breakfast and lunch. God, it looked good.
Fast forward a few days, and our local hypermarket unexpectedly had some broccolini in. Three quarters of the people who shop there will scream and run away if they see unfamiliar vegetables, but the rest will buy them for the sake of buying them and to bolster their bourgeois credentials, so I had to move fast.
Into the basket with you, my precious. I have plans for you. Nice plans, and they involve the flesh of a good pig.
My womenfolk had expressed a desire for fish that evening, and under the right conditions pig and fish can work wonderfully well together, cod and Chorizo, for example.
I don’t recall ever pairing up bacon and salmon before, but let it be known that it works very well indeed. A keeper, in fact.
Steamed Salmon With Bacon, Broccolini, and Asparagus
- a bunch of asparagus
- a bunch of Broccolini
- 250g smoked, cubed bacon
- 2 banana shallots, finely chopped
- 3 cloves of garlic, minced
- 1 tsp smoked Spanish paprika
- the juice of 1 lemon, plus 1 lemon for slicing
- Olive oil
- Salt and freshly ground black pepper
- Heat up 2 tbsp of olive oil over medium heat in a non-stick frying pan. Gently fry the bacon until it is crisp and golden. Remove the bacon from the pan with a slotted spoon, leaving the fat behind. Set aside.
- Add the shallots, and fry for 2 minutes. Add the garlic and the smoked Spanish paprika, and fry for a further 2 minutes or so. Transfer the contents of the pan to a small bowl. Add the fried bacon and lemon juice, and mix well. Set aside.
- Trim the stalks of the asparagus by the “snap” method. Steam the trimmed asparagus spears vigorously until just tender, about 5 minutes or so. Refresh under running cold water, then set aside to drain.
- Steam the broccolini until just tender, 5 minutes or thereabouts. Refresh and drain.
- Slice the second lemon thinly. Use the lemon slices to line the bottom of your steamer basket. This should prevent the salmon from sticking, as well as giving it a nice hint of lemon.
- Place your salmon fillets on the lemon slices in the steamer basket. Season with salt and pepper to taste, and steam until cooked through – about 10 minutes or so.
- Place the asparagus and the broccolini on a serving plate. Dress with the bacon, shallot, lemon, paprika, and garlic mixture, but hold a bit back for the fish.
- Plate up – place a salmon fillet on each plate, and dress with the bacon mixture. Compliment the fish with a couple of spears each of the asparagus and the broccolini. Serve.