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1
Preheat the broiler.
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2
Lightly season the salmon fillets with salt and pepper.
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3
Wrap 3 slices of the bacon crosswise around each salmon fillet, spacing the slices 1 inch apart.
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4
Place the salmon fillets in a medium roasting pan and broil the fish 6 inches from the heat for about 13 minutes, shifting the pan halfway through, or until the salmon fillets are just cooked through.
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5
Meanwhile, in a large skillet, cook the bacon pieces over high heat, stirring occasionally, until lightly browned and slightly crisp, about 4 minutes.
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6
Pour off all but 2 teaspoons of the bacon fat and reduce the heat to moderately high.
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7
Add the mushrooms to the skillet and saute them until they are golden brown, about 3 minutes.
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8
Reduce the heat to moderate and stir in the chopped parsley, 2 tablespoons of the chopped chives and the minced garlic.
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9
Cook until the garlic is fragrant, about 1 minute.
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10
In a small bowl, whisk the hot water with the oyster sauce until blended.
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11
Add to the mushrooms and cook over moderately high heat, stirring, until the sauce thickens slightly, about 1 minute.
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12
Stir in the nutmeg, then whisk in the butter and cook until just melted.
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13
Remove the mushroom sauce from the heat.
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14
Remove the strips of bacon from the salmon fillets and cut each fillet into 3 pieces.
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15
Save the broiled bacon slices for another use.
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16
Transfer the salmon to a large platter.
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17
Spoon the mushroom sauce over the fish, garnish with the remaining 2 tablespoons of chopped chives and serve immediately.
