Ahhhh yes. Salmon. It’s fish, you know. How can it possibly taste good? Well, you see, there is a foolproof way to make anything (well, almost anything) taste good; and that is wrapping it in bacon. Sound crazy? Just try it. It is so delicious. Crisp bacon wrapped around tender, mild salmon; it’s like a fancy upscale dinner! And it is super-easy; a perfect emergency supper.
As for the plantain fries: Let’s just saymy mother and I had words over potentially making the fries a whole separate post; they were that good. I am putting them with the salmon because I thought they made such a delicious and nourishing (not to mention autoimmune paleo friendly) meal. Fries with salmon? Well, why not?
Allow me to replay my brother’s reaction to the baked plantain fries:
Brother: Mom, can I please have just one of your fries?
Mother: Yes, you may have one.
Brother: (Munching) Wow! Can I have five?!!
So what are you waiting for? Go make bacon-wrapped salmon and plantain fries!!!!!
- This probably goes without saying, but use real bacon for this recipe.
- Wild-caught salmon fillets are pretty easy to find; I think we got ours at Aldi.
- Make sure to use very green plantains for the fries; we want these fries to be savory, not sweet.
- I recommend using a cast-iron skillet to cook the salmon in; it distributes heat well and cooks proteins nicely.
- Plantain fries are best with lots of sea salt.
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- Prep Time : 10 minutes
- Cook Time : 35 minutes
- Yield : 4 servings
- Allergens : FODMAP
- Preheat oven to 400 degrees Fahrenheit.
- Place the plantain "fries" in a single layer on a baking sheet.
- Toss with fat of choice and salt.
- Bake for 10 minutes.
- Stir the garlic into the fries and bake them for another 15 minutes.
- Wrap each salmon fillet with a strip of bacon.
- Cook each fillet about 3 minutes per side in a hot cast iron skillet, or until bacon is crisp and the fish is cooked through.
- Serve with plantain fries.