Summary

Ingredients

• 500 g salmon fillet (s) (frozen)
• 300 g bacon, breakfast bacon, wafer-thin slices
• 1 tablespoon oil (sunflower or olive oil)
• 1 teaspoon herbal salt

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Instructions

1. Thaw the frozen salmon fillet if needed. Wash and pat dry. Cut into pieces approximately 1.5-2 cm thick. Place in a bowl and season with herbal salt (use sparingly as the bacon will add saltiness). Drizzle with the oil and stir gently.
2. Place 4 wooden skewers in water to soak for at least 10 minutes. Cut the bacon slices to approximately 8 cm in length (most slices can be cut in half). Wrap each salmon piece with one slice of bacon. Thread the wrapped salmon pieces onto the soaked skewers.
3. Heat a grill or pan over medium-high heat. Cook the skewers for 3-4 minutes on each side until the salmon reaches an internal temperature of 63°C (145°F).
4. Serve with a green salad and baguette.