Wednesday, July 30, 2014


serves four; serving size: 1/2 cup corn mixture and 1 fillet 
2 center-cut bacon slices, chopped
1 medium shallot, finely chopped  
3 green onions, thinly sliced, white and green parts separated 
2 tablespoons dry white wine 
1 tablespoon sherry vinegar or cider vinegar  
1 (10-ounce) package frozen corn kernels 
1/2 teaspoon kosher salt, divided 
1/2 teaspoon freshly ground black pepper, divided 
1 tablespoon canola oil 
4 (6-ounce) center-cut salmon fillets, skinned 
1 teaspoon minced fresh thyme  
Cook bacon in a skillet over medium heat 4 minutes or until crisp, stirring occasionally. Add shallot and white parts of onions; sauté 2 minutes. Add wine, scraping pan to loosen browned bits. Stir in vinegar, corn, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 4 minutes or until thoroughly heated. Stir in green parts of onions.
Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Sprinkle fillets with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add fillets to pan; cook 4 minutes. Turn and cook 3 minutes or until desired degree of doneness. Divide corn mixture among 4 plates; top with fillets. Sprinkle thyme evenly over fillets.
bacon recipe source: Laraine Perri, Cooking Light, May 2014 

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