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3 to 4 tablespoons grainy mustard <\/span><\/p>\n 1 to 2 tablespoon minced dill, plus a few sprigs for garnish (optional) <\/span><\/p>\n Kosher or sea salt <\/span><\/p>\n 1 tablespoon slightly crushed pink peppercorns <\/span><\/p>\n 4 6-ounce boneless, skinless salmon fillets, preferably at least 3\/4 inch thick, pin bones removed <\/span><\/p>\n 4 slices streaky (fatty) bacon <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Position an oven rack 4 to 5 inches from the broiling element; preheat the broiler. Have ready a broiler pan with a rack and 4 long metal skewers. Combine the mustard, dill, salt and pink peppercorns in a small bowl, mixing well. Spread in equal amounts on the top (rounded) sides of the salmon fillets, pressing the mixture down slightly into the fish. Lay a slice of bacon across each fillet (fold into a V shape, if using center-cut fillets) and tuck the ends neatly underneath. Thread a skewer through the center of each fillet to secure the edges of the bacon. Place the fillets bacon side down on the broiler pan and broil for 4 minutes, until the salmon looks opaque, then use a spatula to carefully turn them over (leaving the skewers in place) and broil for 3 to 4 minutes, until the bacon is crisp. Remove the skewers and serve immediately.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 3 to 4 tablespoons grainy mustard 1 to 2 tablespoon minced dill, plus a few sprigs for garnish (optional) Kosher or sea salt 1 tablespoon slightly crushed pink peppercorns 4 6-ounce boneless, skinless salmon fillets, preferably at least 3\/4 inch thick, pin bones removed 4 slices streaky (fatty) bacon \u00c2\u00a0 Position an oven rack 4 to 5 inches from the broiling element; preheat the broiler. Have ready a broiler pan with a rack and 4 long metal skewers. Combine…<\/p>\n