recipes-crispy salmon voodoo bacon

Recipe: Crispy Skinned Salmon, Dutch Cream Potatoes, Smoked Voodoo Bacon, Caperberries and Endives with Roasted Tomato Sauce

Image source: IN Noosa Magazine

Matt Golinski brings salmon to life with a little Voodoo Bacon.

Gluten Free. Serves 4 

  • 4 x 180gm portions of Atlantic Salmon
  • 300gm Dutch cream potatoes
  • 100gm Voodoo Bacon, cut into 5mm lardons
  • 100gm Bunya Red Caperberries, 12 kept whole and the rest sliced into discs
  • 1 cup mixed endives (radicchio, frisee, witlof)
  • 15ml red wine vinegar
  • 30ml extra virgin olive oil
  • 1tsp Dijon mustard
  • 2 cloves garlic
  • 4 large ripe roma tomatoes, halved
  • 2tbs olive oil
  • salt and pepper
  1. Peel and cut the potatoes into 2cm dice. In a small saucepan, cover with cold water, bring to the boil and simmer for 5 minutes. Drain well in a colander and while hot toss the potatoes to make them go slightly ‘furry’.
  2. Place the tomatoes and garlic cloves in a small baking tray, drizzle with the olive oil and roast in the oven at 150°C for 30 minutes or until they have lightly coloured and softened. Pass the tomatoes and garlic through a fine sieve and season with salt and pepper.
  3. In a heavy based, oven proof pan, roast the potatoes with the bacon until both are crisp. You’ll need to remove the pan every five minutes and give them a shake so they cook evenly. If there is excess fat from the bacon, drain in a sieve for a minute or two.
  4. Season the skin side of the salmon portions with salt and fry over medium heat until the skin is crisp.
  5. Turn and cook gently until the salmon is almost cooked through.
  6. Remove from the heat and allow it to rest in the pan and cook through the rest of the way.
  7. Whisk together the red wine vinegar, extra virgin olive oil and Dijon mustard and toss with the endives, sliced caperberries, potatoes and bacon.
  8. Divide the tomato sauce between four bowls and arrange the potato mix on top.
  9. Sit the salmon on the potatoes and garnish with 3 whole caperberries.
Serve with

2017 Mount Difficulty Roaring Meg Pinot Gris (Central Otago, NZ) $24-29

2014 Jansz Vintage Rose (Pipers River, TAS) $45-50

2017 Chateau D’Esclans ‘Rock Angel’ (Cotes de Provence, FR) $75-80

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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