Seared Salmon with Sweet Corn and Bacon Sauté

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Seared Salmon with Sweet Corn and Bacon SautéRecipe
Photo: Colin Clark; Styling: Missie Neville Crawford


The corn sauté makes a sweet, tasty bed for the fish and almost makes this a complete meal. Let the fillets cook undisturbed over medium-high heat for a beautiful sear.
Serves 4 (serving size: 1/2 cup corn mixture and 1 fillet)


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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


1. 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.

2. 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.

Created date

March 2014

Nutritional Information

Calories 363
Fat 14.6 g
Satfat 2.9 g
Monofat 5.6 g
Polyfat 4.6 g
Protein 40 g
Carbohydrate 17 g
Fiber 2 g
Cholesterol 94 mg
Iron 1 mg
Sodium 392 mg
Calcium 31 mg