Bacon-Wrapped Salmon Filets with Ranch Sour Cream and Radishes

by Rachael Ray Show Staff 9:00 AM, September 19, 2016

Aired September 19, 2016

Serves 4

4 8-ounce salmon filets, skin removed
Salt and pepper
16 slices meaty, smoky bacon (not thick cut), such as Oscar Meyer all-natural smokehouse
1 cup sour cream
1 teaspoon hot sauce, such as Tabasco
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 large clove garlic, grated or pasted
1/2 cup finely chopped herbs (a handful of each), such as parsley, dill, chives and cilantro
4 to 5 large radishes, very thinly sliced or cut into matchsticks
2 scallions, very thinly sliced 


Preheat oven to 425°F.
Season the salmon with salt and pepper. Shingle or layer 4 thin slices of bacon over each piece then wrap around the filets.

Place a wire rack in a rimmed baking sheet then arrange salmon on rack. Roast until the bacon is crisp and the salmon is opaque, 16-18 minutes.
Meanwhile, in a small bowl, combine sour cream, Tabasco, Worcestershire, lemon juice, garlic, herbs, salt and pepper.
Serve bacon-wrapped salmon topped with ranch sour cream and garnished with radishes and scallions.

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