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Bacon-Wrapped Salmon with Fruit Chutney

Makes: 4 servings
Start to Finish 21 mins
Bacon-Wrapped Salmon with Fruit Chutney
Ingredients
  • 8  slices  center cut bacon
  • 4 4  ounces  skinless salmon fillets, 1/2-inch thick
  •  Salt and ground black pepper
  • 1  teaspoon  olive oil
  • 1/3  cup  apricot jam
  • 1/2  cup  fresh or frozen cranberries, coarsely chopped
  • 1  teaspoon  fresh thyme leaves
Directions

1. On a microwave-safe plate lined with paper towels, microcook four slices of bacon at a time on high for 1 1/2 minutes. Meanwhile, rinse salmon, pat dry; lightly sprinkle with salt and pepper. Wrap two bacon strips around each fillet. In a 12-inch skillet heat oil over medium-high heat. Cook salmon, bacon seam-side down first, for 3 to 4 minutes per side (longer for thicker fillets) or until bacon is crisp and salmon flakes easily when tested with a fork.

2. For chutney, in a small saucepan combine jam and cranberries. Cook, stirring occasionally, over medium heat until heated through. Serve salmon with chutney and thyme. Makes 4 servings.

From the Test KitchenServe with:
  • Steamed green beans.
Nutrition Facts (Bacon-Wrapped Salmon with Fruit Chutney)
  • Servings Per Recipe 4,
  • cal. (kcal) 341,
  • Fat, total (g) 15,
  • chol. (mg) 80,
  • sat. fat (g) 4,
  • carb. (g) 20,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 4,
  • fiber (g) 1,
  • sugar (g) 14,
  • pro. (g) 28,
  • vit. A (IU) 49,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 10,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 4,
  • sodium (mg) 706,
  • Potassium (mg) 678,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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