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1
Pre-heat broiler.
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2
Season the salmon fillet well with salt and pepper.
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3
Wrap 3 of the bacon slices, proportionately spaced, around the salmon filet.
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4
Place fillet on roasting pan, and place under broiler.
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5
Cook till just done (about 10 min).
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6
Meanwhile, prepare the sauce.
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7
Cut the remaining two slices of bacon into small squares.
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8
Place in a heavy saute/fry pan over high heat.
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9
Cook till medium-brown, about 2 min.
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10
Spill out all but 1 tsp.
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11
of the bacon fat.
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12
Lower heat to medium-high.
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13
Add in the shiitake mushrooms, stir well, and saute/fry till mushrooms become golden brown-brown, about 3 min.
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14
Turn heat down to medium, and stir in garlic and parsley.
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15
Cook for one minute.
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16
In a bowl, combine the oyster sauce with 1/4 c. of warm water.
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17
Blend, and add in to saute/fry pan.
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18
Cook one minute over medium heat.
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19
Season well with nutmeg.
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20
To serve, remove the wrapped bacon from the salmon (you may throw away the bacon, or possibly use it as a garnish).
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21
Delicately slice the salmon along the natural separations, and divide among 4 plates.
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22
Top each with a quarter of the sauce, and with a flat parsley leaf for garnish.
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23
This recipe yields 4 first-course servings.
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24
Suggested Wine: Saintsbury Garnet Carneros Pinot Noir - 1994
