(Serves 4 to 6)
“The grill really gives this dish a deep, smoky flavor enhanced even more by the bacon.”
managing partner at Bonefish Grill in Greenwood
- 3-6 ounces Gorgonzola
- cheese, crumbled
- 4-6 bacon strips
- 11/2 cups spinach (sautéed)
- 4 to 6 fillets (desired size) fresh salmon
- 3 tablespoons seafood
- seasoning (such as Old Bay)
- 4 to 6 lemon slices
- 1 tablespoon minced garlic
- 1/2 tablespoon olive oil
- Pinch of salt
Sauté bacon strips, then cut each in half and set aside. Lightly season the salmon fillets and grill to medium. Sauté the spinach with olive oil, garlic and salt.
Top each fillet with desired amount of spinach and 1/2 to 1 ounce of cheese. Cover the grill and allow the cheese to melt. Pull fillets off the grill.
Plate and top with crispy bacon strips. Squeeze lemon wedge over top.