Seared Salmon With Sweet Corn And Bacon Saute Recipes

GRILLED SIDE OF SALMON STUFFED WITH CREAMY CORN AND BACON

Steps:

• Add the bacon to a medium skillet and cook over medium-high heat until crispy, about 10 minutes. Transfer the bacon to a plate with a slotted spoon; reserve.
• Discard all but 1 tablespoon of fat from the skillet and reduce the heat to medium. Add half the shallots and cook, stirring often, until translucent and softened, about 5 minutes. Add the corn and continue to cook, stirring often, until heated through and translucent, about 5 minutes. Remove from the heat and stir in the cream cheese and 1 teaspoon salt until combined. Let cool to room temperature, about 45 minutes.
• Meanwhile, add the herbs, lemon zest and remaining shallots to a food processor and pulse until finely chopped. Add the butter and 2 teaspoons salt and pulse until well combined; set aside.
• Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Set the salmon on a cutting board. Use a knife to score the salmon down the middle lengthwise, halfway through its thickness. Working from the center line out toward the edges, cut thin flaps from the score to the edge, like a gatefold, then open them up. Spread half the herb butter on the salmon and spoon the corn mixture down the middle. Sprinkle the bacon on top, then fold the sides of the salmon up to cover the filling. Tie the salmon together in 6 places with butcher's twine. Spread the remaining herb butter on top and sprinkle generously with salt.
• Stack 3 sheets of heavy-duty aluminum foil that are 6 inches longer than the salmon and spray the top layer generously with nonstick cooking spray. Transfer the salmon to the middle of the foil and crimp the sides so they form a rim.
• Transfer the salmon on the foil to the indirect-heat side of the grill and cook, covered, until the salmon is cooked through and the stuffing is hot, about 25 minutes (depending on your grill). Move the salmon to the direct-heat side for 5 minutes to crisp the skin. Using heatproof gloves, carefully transfer the foil with the salmon to a platter for serving. Serve with lemon wedges.

GRILLED SALMON WITH BACON AND CORN RELISH

Steps:

• Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
• Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.
• Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices.
• Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish.
• Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.
• Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.
• Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.

PAN SEARED SALMON I

Steps:

• Preheat a large heavy skillet over medium heat for 3 minutes.
• Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
• Transfer salmon to individual plates, and garnish with lemon slices.

WILD SALMON à LA LUTèCE WITH SWEET CORN, GREEN CABBAGE, AND BROWN BUTTER VINAIGRETTE

Steps:

• In a small saucepan, bring the milk and bacon to a boil over medium-high heat. Cook a few minutes, remove from the heat, and cool 5 minutes. Purée the mixture in a food processor until the bacon is fully incorporated into the milk. Add the eggs, and pulse a few times to combine. Transfer to a baking dish and set aside.
• When you are ready to cook the salmon, stir the breadcrumbs and 2 tablespoons chopped parsley into the bacon-milk mixture.
• Season the salmon with salt and pepper on both sides. Place the salmon in the batter and turn the fillets with your hands to coat well.
• Heat a large sauté pan over medium heat for 2 minutes. (Depending on the size of your pan, you may need to cook the fish in batches.) Swirl in the olive oil and wait a minute. Carefully place the batter-coated fish in the pan. (Some of the batter might fall off; use your hands to pat it back on, making sure each piece is well coated.) Turn the heat to low, and cook for about 3 minutes, until golden brown. Carefully turn each piece over, and cook another 3 to 4 minutes, until it's nicely browned on the second side and still a little rare at the center. Transfer the fish to a resting rack.
• Meanwhile, place the butter in a small saucepan and cook 2 to 3 minutes over medium heat, swirling the pan a few times, until it browns and smells nutty. Turn off the heat and wait a minute. Add the red wine vinegar, the onion, and a heaping 1/4 teaspoon salt. Return the butter to the stove over low heat, and cook a minute or two, until the onion is just softened but still slightly crunchy. Turn off the heat, and squeeze in lemon juice to taste.
• Arrange the sweet corn, green cabbage, and bacon on a large warm platter and top with the salmon. Stir 2 tablespoons chopped parsley into the brown butter vinaigrette and spoon it over the fish.
• Sweet Corn, Green Cabbage, and Bacon
• Cut the bacon into 3/8-inch-thick slices. Stack them in two piles, then cut the bacon crosswise into 3/8-inch rectangles or lardons.
• Heat a large sauté pan over medium heat for 1 minute. Add the bacon lardons and cook about 5 minutes, stirring often, until tender and lightly crisped. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate, leaving the fat in the pan.
• Swirl in the butter, and, when it foams, add the spring onions, thyme, 1/2 teaspoon salt, and a pinch of pepper. Sauté over medium heat, about 3 minutes, then add the corn, and continue cooking another 3 minutes, stirring occasionally. Season with 1/2 teaspoon salt and some freshly ground black pepper. Add the cabbage, and cook 2 minutes, stirring occasionally, until the cabbage just wilts. Taste for seasoning, and toss in the spring onion tops and chopped parsley.
• Note
• You can make the base of the batter ahead of time; just wait and add the breadcrumbs and parsley at the last minute. You can also make the brown butter-vinegar sauce ahead of time if you like. Cook the vegetables while you cook the salmon.

ONE-PAN FISH WITH BACON AND SWEET CORN

Steps:

• Lightly season both sides of the fish fillets with salt. In a large bowl, combine 1/4 cup parsley with the red-pepper flakes, garlic and thyme. Zest the lemon into the bowl and stir in 2 tablespoons olive oil. Transfer the fish to the bowl and turn to coat. Cover and marinate at room temperature for 15 minutes. (The fish can be covered tightly and refrigerated for up to 12 hours.) Cut the zested lemon into 8 wedges and set aside.
• Heat a large skillet over medium. Add the bacon and cook, stirring frequently, until crispy, about 6 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
• Increase the heat to medium-high. Add the remaining 2 tablespoons olive oil to the bacon drippings in the skillet. Lay the marinated fish fillets in an even layer (skin-side down if your fillets are skin-on) and cover fish with any leftover marinade from the bowl. Cook until the fish is firm, opaque and flakes easily when poked with a fork, 2 to 3 minutes per side. Transfer the fish to a serving platter; keep the skillet on the stove.
• Lower the heat to medium, and add the shallots and reserved bacon. Cook, stirring, until the shallots soften, about 2 minutes. Add the corn, stir and cook until just tender, about 2 minutes. Season with salt and squeeze in the juice from 3 lemon wedges. Add the remaining 1/4 cup chopped parsley, stir and spoon over the fish. Serve with the remaining lemon wedges for squeezing.

SAUTEED SALMON WITH SWEET CORN

Steps:

• Remove the stems from the mushrooms, and reserve them from the sauce. If the mushrooms are large, halve or quarter them.
• Skewer the garlic clove securely onto the tines of a fork. Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. When the oil just begins to smoke, add the spinach. Cook, stirring with the fork, until wilted. Season with salt and pepper, and place in a colander to drain.
• In the same pan, melt 3 tablespoons of the butter. Saute the mushrooms, stirring with the fork, until softened, 1 to 2 minutes. Add the corn, and cook until heated through, 1 to 2 minutes. Season with salt and pepper.
• Arrange the spinach in the center of 4 plates. Surround the spinach with the corn mixture. Keep warm. Heat the remaining oil and butter in the pan over high heat. Season the salmon with salt and pepper, and saute until medium-rare, about 2 minutes per side.
• Place a salmon fillet atop the spinach on each plate. Spoon the sauce over the salmon, garnish with chives, and serve immediately.