Summary from The Washington Post

“This preparation is especially good for weekly salmon eaters who are looking for something different. Cookbook author James Villas notes that this dish is popular in Norway, made with a leaner Danish back bacon. But he recommends a streakier bacon to baste the fish while it’s under the broiler. Norwegians often accompany bacon-wrapped salmon with dilled lentils or boiled parsleyed potatoes.”

Beer columnist Greg Kitsock recommends pairing this dish with a glass of hoppy, pale pilsner in the European tradition, such as Pilsner Urquell from the Czech Republic or Bitburger from Germany; good domestic choices would be Brooklyn Pilsner, Stoudt’s Pils, Penn Pilsner or even the hoppier Prima Pils from Victory Brewing Co.