Salmon Rolls on Mashed Potato.
Where do I start with this Candid Bacon Salmon? Honestly, not sure which is the best part? The juicy rolled salmon with cream cheese or the flavor of the sweet bacon sauce. Who would’ve thought salmon and bacon with syrup and soya sauce with mashed potato could go together so incredibly well?
1 salmon fillet
200g cream cheese
1 tbsp dill
1 lemon, juice
Salt & pepper
2 tsp soy sauce
1/2 cup agave syrup
1/2 capsicum
1/4 cup brown sugar
1 tsp ground ginger
Zest of one orange
1 garlic glove
Caramelized bacon
Kosher salt
Mashed potatoes
1. Mix together cream cheese, dill and lemon juice. Let chill. Sprinkle the salmon with kosher salt and pepper, then cover with baking paper. Let chill. Remove any excess salt and pepper from the salmon, and cover with the cream cheese. Roll up the salmon steak and wrap in plastic wrap. Let chill.
2. Heat the soy sauce, agave syrup, salt, diced capsicum, brown sugar, ginger and chopped garlic clove, then add the orange zest. Dice the slices of caramelized bacon, pour into the saucepan and let reduce to a thick sauce and pour into a bowl.
3. Cut the rolled salmon into 5 slices, then remove the plastic wrap. Place them on a lined baking tray. Brush with bacon sauce and bake for 30 minutes at 200°C.
4. Place the mashed potatoes at the bottom of a baking dish, then cover with the caramelized bacon. Brush the salmon rolls again with more bacon sauce and arrange them on the mashed potatoes. Sprinkle with dill and more bacon. Enjoy X
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