- 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 sweet corn
- 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; saute 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 salt and 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.
Potter: This was delicious. Yet another simple, flavorful way to enjoy salmon. The blend of the bacon and corn saute was a wonderful accent to the salmon. One of the things that continues to surprise me throughout this adventure is how much flavor you can get from just about any type of meat or fish with just a bit of salt and pepper and searing it. This salmon tasted great with no sauce or special seasonings.
Katie: Ditto Potter's opinion. I honestly do not have anything else to add - he was spot on. :)