Brad's pan seared salmon with bacon cheddar polenta. Add butter, salt, pepper, thyme and grated corn and cook. This pan seared salmon is tender salmon fillets coated in the most delicious garlic butter sauce. You can also add a sprinkling of feta cheese or cooked crumbled bacon.
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Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, brad's pan seared salmon with bacon cheddar polenta. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Add butter, salt, pepper, thyme and grated corn and cook. This pan seared salmon is tender salmon fillets coated in the most delicious garlic butter sauce. You can also add a sprinkling of feta cheese or cooked crumbled bacon.
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To get started with this particular recipe, we must first prepare a few ingredients. You can cook brad's pan seared salmon with bacon cheddar polenta using 18 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Brad's pan seared salmon with bacon cheddar polenta:
- Prepare of For the salmon.
- Get 1/2 of wild coho salmon. Remove all bones. Cut into 4-6 oz pieces.
- Get of Sea salt, white pepper, garlic powder, crushed red pepper.
- Make ready 3 tbs of Canola oil.
- Prepare of Fresh sprigs of rosemary and thyme.
- Make ready 4 tbs of butter.
- Get 1 of lemon.
- Get of For the polenta.
- Make ready 1/2 of lg onion, chopped.
- Prepare 8 strips of bacon, chopped.
- Get 3 cloves of garlic, minced.
- Take 1 1/2 cups of white or yellow corn meal.
- Prepare 3 cups of water.
- Make ready 2 cups of half and half.
- Take 2 tsp of granulated chicken bouillon.
- Get 3 tbs of ricotta cheese.
- Make ready 1 1/2 cups of shredded cheddar.
- Prepare to taste of Salt and white pepper.
Begin by seasoning the salmon with salt and a few grinds of pepper. Pan Seared Salmon With Polenta Spoonbread. The salmon will come out salmon-coloured and orange, so choose a vegetable with a contrasting colour. Don't forget that the "Pan seared salmon" wasn't seared.
Steps to make Brad's pan seared salmon with bacon cheddar polenta:
- Rinse and portion fish, leave skin on. Pat dry on both sides with a paper towel. Lay out on a plate and lightly season with listed seasonings. Let sit out to slowy come towards room temperature..
- Place onion and bacon in a lg Dutch oven. Heat to medium and sauté until bacon and onions just start to caramelize. You don't want the bacon super crispy. Add garlic and sauté 2 more minutes..
- At this point heat a 12 inch skillet on medium high heat with 3 tbs canola oil..
- Add water, half and half and bouillon to the bacon and onions. Bring to a rolling boil..
- When skillet is hot. Lay fish into the skillet skin side down. Always lay the fish away from yourself. Cover skillet with a screen, if you have one, to keep oil from splattering everywhere. Sear for 5-7 minutes. Let skin start to get crispy and golden brown..
- When liquid is boiling, slowly whisk in cornmeal. If you go too fast it will lump up. When all the cornmeal is mixed in, add both cheeses. Optional to add 2 tbs butter. Immediately turn heat to very low and stir often..
- After skin on salmon browns, flip fish over. Sear on the meat side for 3 minutes..
- Flip fish again back to skin down. Add butter to the skillet and lay fresh herbs over the top of fish. When butter melts, spoon butter over the top of fish completely covering the herbs. Repeat every 30 seconds for 3 or 4 more minutes, depending on how thick the fish is..
- Fish is done when it barely starts to flake in the center. Overcooking will dry it out. When done squeeze fresh lemon juice over fish..
- Plate polenta with salmon on top. Serve immediately. Enjoy..
At least I think it lacked a deeper colour. Pan-Seared Salmon with Spinach is an easy and healthy Mediterranean style dinner. Your family will love all the veggies! One of my favorite dinners ever is a creamy Tuscan salmon with spinach. This recipe is very simila
r to Tuscan salmon, except it doesn't have any cream.
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