Serves 4 (serving size: 1/2 cup corn mixture and 1 fillet)
Photo: Colin Clark; Styling: Missie Neville Crawford
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
How to Make It
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.
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.
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Great recipe. Made a couple of changes. Cooked bacon, removed from pan. Drained all but a little bit of the bacon grease. Cooked shallots + white part of green onions. Continued with recipe EXCEPT did not add green onions or corn. Cooked corn on cookie sheet and broiled until golden brown. While corn cooked added green onions to shallot mixture, just to slightly wilt. Then added corn. Cooked the salmon in the oven with just salt and pepper, no oil needed. Very good, would make this again hands down. Would be great with fresh corn.
With a couple of tweaks this will be 4 stars. Next time I will saute the bacon, then remove it and add it back in just before serving. I found the wine and vinegar made it soggier than I like. Fresh corn would really make a huge difference. And next time, I'm going to just grill the salmon and save the tablespoon of oil. I also think the salmon could be seasoned in various ways that could add to the flavors more. All in all, a good solid recipe. DH enjoyed it too.
We loved this. Made for Valentine's dinner along with roasted new potatoes and asparagus. The tiny roasted potatoes and corn were outstanding together, as were the salmon and corn. Leftovers are all going into a big potato salad today.
Loved it! Used sherry vinegar where the recipe gave the option and I did substitute fresh corn. I added the corn before the wine accidentally and still thought it was great. Served with Asparagus Farfalle from same issue (but a little less pasta and more asparagus).
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