Seared Salmon with Sweet Corn and Bacon Sauté

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.

Yield:

Serves 4 (serving size: 1/2 cup corn mixture and 1 fillet)

Recipe from

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

Ingredients

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Laraine Perri,

May 2014