Brad's pan seared salmon with bacon cheddar polenta
Brad's pan seared salmon with bacon cheddar polenta

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special 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 unique. This will be really delicious.

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Add butter, salt, pepper, thyme and grated corn and cook..on Yummly In today's episode, we'll be making some delicious pan-seared salmon with Cheddar Broccoli Rice from Knorr Pasta Sides and some Creamy Spinach Parmesan Orzo. 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.

To get started with this particular recipe, we have to 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 can achieve it.

The ingredients needed to make Brad's pan seared salmon with bacon cheddar polenta:
  1. Make ready For the salmon
  2. Make ready 1/2 wild coho salmon. Remove all bones. Cut into 4-6 oz pieces
  3. Make ready Sea salt, white pepper, garlic powder, crushed red pepper
  4. Prepare 3 tbs Canola oil
  5. Make ready Fresh sprigs of rosemary and thyme
  6. Get 4 tbs butter
  7. Get 1 lemon
  8. Get For the polenta
  9. Get 1/2 lg onion, chopped
  10. Take 8 strips bacon, chopped
  11. Take 3 cloves garlic, minced
  12. Get 1 1/2 cups white or yellow corn meal
  13. Make ready 3 cups water
  14. Get 2 cups half and half
  15. Get 2 tsp granulated chicken bouillon
  16. Prepare 3 tbs ricotta cheese
  17. Take 1 1/2 cups shredded cheddar
  18. Get to taste Salt and white pepper

For the vegetables: Saute pattypan squash and zucchini in saute pan with shallots Sear both sides of the polenta cakes over medium heat, allowing them to warm through, as well as, achieve a golden crust. Pan Seared Salmon With Polenta Spoonbread. What You'll Need To Make Pan Seared Salmon. The key is to start with the right-sized fillets so that the fish cooks fully on the interior without overcooking on the.

Instructions to make Brad's pan seared salmon with bacon cheddar polenta:
  1. 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.
  2. 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.
  3. At this point heat a 12 inch skillet on medium high heat with 3 tbs canola oil.
  4. Add water, half and half and bouillon to the bacon and onions. Bring to a rolling boil.
  5. 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.
  6. 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.
  7. After skin on salmon browns, flip fish over. Sear on the meat side for 3 minutes.
  8. 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.
  9. 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.
  10. Plate polenta with salmon on top. Serve immediately. Enjoy.

What You'll Need To Make Pan Seared Salmon. The key is to start with the right-sized fillets so that the fish cooks fully on the interior without overcooking on the. DIRECTIONS Coat salmon with olive oil. Place in skillet, and increase heat to high Salmon is done when it flakes easily with a fork. Pan-seared salmon is pretty great — you get a nice amber crust that gives way to moist and tender salmon underneath without a ton of effort.

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