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Salmon with bacon, mushrooms and oyster sauce
( SERVES 4 )

Bite

Photo by Tamara West

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If mushrooms and oyster sauce are your thing, then this is the recipe for you. It is quite a rich dish so keep portion size small.

500 g	Boneless salmon fillets, up to 600g
4 slices	Smokey bacon
250 g	Button mushrooms
2 cloves	Crushed garlic
2 Tbsp	Oyster sauce
2 Tbsp	Fresh parsley, chopped
1	Nutmeg, freshly grated
1 to serve	Spinach, or a fresh spinach salad

Heat the grill to high.
Lay the salmon on a shallow baking tray, season with freshly ground black pepper and top with 2 of the bacon slices.
Place under the grill and grill for about 8 minutes.
The salmon should be slightly under cooked in the middle – remember it does keep on cooking a little after being removed from the heat source.
Meanwhile, dice the remaining bacon slices and place in a frying pan over a high heat and pan-fry until crisp.
Add the button mushrooms and pan-fry until golden.
Reduce the heat to medium, add the garlic and pan-fry for a further 30 seconds.
In a small bowl combine the oyster sauce with ¼ cup of hot water.
Pour into the frying pan and blend well, stir through the parsley.
Remove the salmon from the grill, remove the bacon (this becomes a cook's treat) and place on a warmed serving platter.
Pour over the mushroom sauce and grate over a little nutmeg.
Serve with wilted spinach or a fresh spinach salad.