Seared Salmon With Sweet Corn And Bacon Saute Recipes

SEARED SALMON WITH SWEET CORN AND BACON SAUTE

Steps:

• 1. Cook bacon in a skillet over medium heat 4 minutes or until crisp, stirring occasionally. Add shallot and white parts of the onion; saute 2 minutes. Add wine, scraping pan to loosen brown bits. Stir in vinegar, corn, 1/4 tsp salt, and 1/4 tsp pepper; cook 4 minutes or until heated thoroughly. Stirninngreen parts of the onion. 2. Heat a large nonstick skillet over medium-high heat. Add oil; swril to coat. Sprinkle fillets with remaining salt and pepper. Add fillets ton pan; cook 4 minutes. Then and cook 3 minutes or until desired degree of doneness. Divide corn mixture among 4 plates; top with fillets. Sprinkle thyme evenly over fillets.

SEARED SALMON WITH SWEET POTATO HASH AND JERK MANGO SALSA

Steps:

• For the sweet potato hash: Bring a large pot of water to a boil. Blanch the sweet potatoes until fork-tender. Drain and set aside.
• Heat a saute pan over medium-low heat. Add the bacon and cook until soft and lightly crisp. Add the sweet potatoes and pan-fry until the potatoes are lightly browned and crispy, 3 to 4 minutes. Add the garlic and onions, stirring to incorporate into the hash, and cook until transparent, another 4 minutes. Season with salt and pepper. Keep warm and reserve.
• For the jerk mango salsa: Mix together the mangoes and jalapenos in a bowl. Fold in the jerk sauce and reserve.
• For the lemon vinaigrette: Whisk together the Dijon mustard and lemon juice in a bowl. Stream in the oil, whisking until the dressing is emulsified. Season lightly with salt and pepper. Stir in the chives.
• For the salmon: Sprinkle the salmon with salt and pepper. Heat a 12-inch saute pan with the grapeseed oil until hot. Add the salmon and cook about 4 minutes on each side (or until the desired internal temperature). Add the butter to the pan and when melted, spoon over the fish. Transfer the fish to a paper-towel-lined plate to drain slightly.
• To plate: Spoon some hash in the center of each plate and top with a piece of salmon. Spoon some jerk mango salsa on top of the salmon, followed by some lemon vinaigrette.

SEARED SALMON WITH BALSAMIC GLAZE

Steps:

• Stir together vinegar, water, lemon juice, and brown sugar in a small bowl. Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat but not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more. Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes. Spoon glaze over salmon.

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.

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.

SEARED SALMON WITH SWEET CORN, SHIITAKES AND SPINACH

Steps:

• Cut 6 tablespoons of the butter into 1/2 -inch dice and chill.
• In a medium saucepan, melt 2 tablespoons of the remaining butter. Add the onion, shiitake stems, tomato, sliced garlic, peppercorns and bay leaf and cook over moderately low heat until the vegetables are soft but not browned, about 12 minutes.
• Add the balsamic vinegar and water and cook over moderately high heat, stirring occasionally, until the liquid is almost syrupy, about 4 minutes.
• Reduce the heat to low and whisk in the 6 tablespoons of chilled diced butter, 2 to 3 pieces at a time. When all the butter has been added, season the sauce with salt and pepper.
• Strain the sauce through a very fine sieve into a saucepan and keep warm; discard the solids.
• Spear the whole garlic clove securely with a dinner fork. In a large skillet, heat 2 tablespoons of the olive oil over high heat until just beginning to smoke.
• Very carefully add the spinach and stir with the garlic clove-tipped fork until wilted. Season with salt and pepper and drain.
• Wipe the skillet clean and add 3 tablespoons of the butter. Add the shiitake caps and cook over moderate heat, stirring, until softened, about 3 minutes.
• Stir in the corn and cook until tender, about 3 minutes. Season with salt and pepper and transfer to a bowl; keep warm.
• In the same skillet, melt the remaining 1 tablespoon of butter in the remaining 1 tablespoon of oil over high heat.
• Season the salmon with salt and pepper and sear the pieces in the hot pan, turning once, until browned but barely cooked through, about 3 minutes per side.
• Mound the spinach in the center of 6 plates and surround with the corn and shiitakes.
• Set the salmon on the spinach and spoon the balsamic sauce on top. Garnish with the chives and serve.

BACON-SEARED SALMON

Steps:

• In a liquid measuring cup, combine the balsamic vinegar, honey, rosemary, and 2 tbs water.
• Cut the bacon slices in half.
• Lay a slice of bacon on the flesh side of each piece of salmon and arrangle he salmon, bacon side down, in a 12 inch heavy-duty nonstick skillet.
• Sprinkle the salmon skin with salt and pepper.
• Set the skillet over medium-high heat and cook until the bacon is glden and crisp about 4 to 5 minutes from when it begins to sizzle.
• Turn the salmon and continue to cook until the skin is crisp and the salmon is cooked through, 4 to 5 minutes.
• Take skillet off heat and transfer the salmon to a platter.
• Pour off the fat and return to medium-high heat.
• Stir the vinegar mixture well and add it to the skillet.
• Simmer until slightly thickened, 1 to 2 minutes. Pour over salmon and serve.

SWEET GLAZED SALMON

Steps:

• Heat 1/4 teaspoon olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until just beginning to brown.
• Mix sauteed garlic, soy sauce, lemon juice, honey, 1/2 teaspoon olive oil, brown sugar, sea salt, black pepper, and red pepper flakes together in a bowl; pour into a large resealable plastic bag. Add salmon fillets, turning to coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Remove salmon from the marinade and shake to remove excess liquid. Reserve 3 tablespoons marinade and discard remainder.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Arrange salmon fillets in the hot skillet, pour reserved marinade over the salmon, and place a lid on the skillet; cook until salmon is browned on each side and flakes easily with a fork, occasionally spooning liquid from the pan over the fillets, 2 to 3 minutes per side. Garnish salmon with additional sea salt and black pepper.