Directions
I love recipes like this. Why? Well, for a fraction of the cost of going out to eat and ordering something similar, I was able to whip this dish together in no time flat in my own kitchen. In fact, one plate of this in a restaurant would probably cost the same as all of the ingredients together for four portions at home. It was delicious, and beautifully light and fresh on the plate. Plus, it was done in a flash. The entire meal took less than 30 minutes to get from fridge to table. I loved every little morsel of it!
I started by crisping up a couple of slices of center cut bacon in a skillet on the stove top, and then added in a chopped shallot and the white parts of a few green onions.
I quickly deglazed the pan with a little bit of white wine, making sure to scrape up all of the browned bits on the bottom of the pan, and then added in some frozen corn, a dash of sherry vinegar, salt and pepper.
I let the corn and bacon cook together for a few minutes while I got my salmon going.
I melted a dab of coconut oil in another large skillet, and then added my salmon fillets. After four minutes, I flipped the fillets over, and they were beautifully golden and crisped on the top, with a perfectly seared crust.
I let the salmon cook for another four minutes before removing them from the pan.
That’s it. The entire recipe. Done, in a flash!
I served the salmon on top of the bacon and corn sauté, and we all enjoyed a delicious, light, and fresh restaurant quality meal in the comfort of our own home. While dining out is nice, there’s something to be said for eating a meal like this at home, while I have my yoga pants and fuzzy slippers on. (Don’t judge.)
SEARED SALMON WITH SWEET CORN AND BACON SAUTÉ
Adapted from Cooking Light
- 2 center cut bacon slices, chopped
- 1 shallot, finely chopped
- 3 green onions, thinly sliced, white and green parts separated
- 2 Tbsp. white wine
- 1 Tbsp. sherry vinegar or apple cider vinegar
- 2 cups frozen corn kernels
- salt and pepper
- 1 Tbsp. coconut or canola oil
- 4 salmon fillets, skinless (6 oz. each)
- 1 tsp. fresh rosemary, minced (optional)
- Cook the chopped bacon in a skillet on the stove, over medium heat, for 4 minutes or until crisp.
- Add the shallot and the white parts of the onions, sauté for 2 minutes.
- Deglaze the pan with the wine, scraping to loosen up all of the browned bits. Stir in the corn, vinegar, 1/4 tsp. kosher salt, and 1/4 tsp. pepper.
- Cook for 4 minutes, or until thoroughly heated. Finish by stirring in the green parts of the onions.
- Meanwhile, heat a large nonstick skillet over medium-high heat. Add the oil, and swirl to coat the pan.
- Sprinkle the salmon with some salt and pepper, and add the fillets to the pan. Cook 4 minutes.
- Flip the fillets over carefully, and allow to cook for 3-4 minutes or until cooked through and flaky.
- Divide the corn mixture among four plates, and top with the salmon. Sprinkle some chopped rosemary over the salmon, if desired.
- ENJOY!
