Smoked Bacon Wrapped Salmon on Herbed Rice with Black Bean Relish and Creamy Basil Dressing
Submitted to MasterChef by delishytown
The ingredients in the MasterChef at Home Mystery Box this week were: Salmon filets, bacon, black beans, balsamic vinegar, rice, fresh basil, fresh mint, and Plain Greek yogurt. I knew that the salmon had to be the star of the show, but I definitely wanted to use the bacon. I decided to break out the electric smoker for this dish, & wrap the Salmon in bacon. I finished it under the broiler to crisp up the bacon. It was soooo good! Every bite was heavenly and smoky and fresh. This was one of the best dishes I’ve ever made.
Here’s how I made this delicious Smoked Salmon:
Rinse 1 cup of rice a few times until the water runs clear. Add to a pot with 4 cups water and a pinch of salt. Simmer until al dente, drain and add back to the pot. Add 1 tsp chopped basil, ½ tsp chopped mint, sprinkle of celery salt, a grind of black pepper and a pinch of dried dill. Toss together with a fork, then cover and set aside to steam.
Drain and rinse black beans. Add to a bowl with 1 small chopped Persian cucumber, 2 tblsp balsamic vinegar, ¼ tsp minced garlic, ½ tsp fresh chopped basil and ½ tsp chopped mint, and season with celery salt and pepper.
Turn the smoker to about 180 to 200 degrees. Soak apple and mesquite chips in water. Remove any bones from the salmon. Rinse and pat dry. Drizzle the salmon with some of the balsamic vinegar, sprinkle with a little brown sugar, season with salt and pepper. Smash and chop 1 large garlic clove, (reserve ¼ tsp of this garlic for the dressing) spread the rest of the garlic on the fish. Slice a lemon very thin, you need about 4 thin slices of lemon depending on the size of the filets. Place basil leaves on the fish, top with the lemon slices, wrap with the bacon. Crisp up the remaining bacon for garnish. Place the fish in a shallow foil pan and into the smoker. Smoke the fish about 25 - 35 minutes. When it comes out, it should be most of the way cooked. Turn the broiler to high, sprinkle a little more balsamic vinegar and a pinch of brown sugar on top. Broil a few minutes until the sugar bubbles and the bacon crisps up.
While your Salmon is in the smoker, make the creamy basil dressing. In a small bowl add 10 - 15 basil leaves, 1 cup plain Greek yogurt, celery salt and pepper, ¼ tsp smashed & minced garlic, juice of ½ lemon, 1 tblsp balsamic vinegar, and a tiny pinch of brown sugar. Blend with a stick blender.
Serve the Smoked Salmon on a bed of Herbed Rice with the Creamy Basil dressing and a side of Black Bean and Cucumber Relish with Crispy Bacon Crumbles. Yum!