Wednesday, May 14, 2014

Seared Salmon with Sweet Corn and Bacon Saute

This recipe is from the May edition of Cooking Light.  It was simple and delicious.


2 center-cut bacon slice
3 green onions, thinly sliced, white and green parts
2 tablespoons dry white wine
1 tablespoon cider vinegar
1 10oz package frozen corn
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon canola oil
4 (6 oz) salmon fillets
1 teaspoon fresh thyme

Cook bacon in skillet over medium heat for 4 minutes or until crisp.  Add onions, sauté 2 minutes.  Add wine, scraping pan to loosen brown bits.  Stir in vinegar, corn, 1/4 teaspoon salt and pepper.  Cook 4 minutes or until thoroughly heated.  Remove from pan and keep warm.

Clean pan, add oil and swirl to coat.  Heat over medium-high heat.  Sprinkle fillets with salt and pepper.  Add to pan and cook 4 minutes.  Turn and cook 3 minutes or until desired degree of doneness.

Divide corn mixture among 4 plates, top with fillets and sprinkle with thyme.


Delicious Dinner!

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