Seared Salmon w/ Corn & Bacon Saute

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Salmon is tasty, good for you, and since it cooks up quickly, the perfect option for an end of the week dinner. Seared salmon is good on its own but when you top it with this corn and bacon saute the dish goes from simple to fancy enough for a formal dinner in a matter of minutes. The recipe is from a Cooking Light recipe. You can use frozen or canned corn but since corn is in season in most places at the moment, take the time to use fresh corn. The corn will be super sweet and you will notice the difference.

SEARED SALMON w/ CORN & BACON SAUTE

4 pieces thick cut bacon, diced

1 shallot, finely chopped

3 green onions, thinly sliced and white and green parts separate

2 tablespoons dry white wine

1 tablespoon cider vinegar

1 1/2 cups fresh corn kernels

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 tablespoon olive oil

4 center cut salmon filets, skinned

1 teaspoon fresh minced thyme

  • Place the bacon in a large skillet set over medium heat. Cook for 5-7 minutes or until crisp, stirring occasionally.
  • Add the shallot and white parts of the onion; saute for 2 minutes.
  • Add the wine, scraping the pan to loosen any browned bits.
  • Stir in the vinegar, corn, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook for 4 minutes or until heated through.
  • Stir in the green onion parts. Remove from the heat and set aside.
  • Set a large non-stick skillet over medium-high heat.
  • Add the oil and swirl to coat.
  • Sprinkle the salmon filets on both sides with the remaining salt and pepper.
  • Add the salmon to the pan and cook for 4 minutes without disturbing.
  • Turn the salmon over and cook for an additional 3 minutes or until the desired degree of doneness has been reached.
  • Place the salmon on 4 individual plates and divide the corn mixture over the top.
  • Sprinkle with the minced thyme and serve immediately.

Serves 4

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