Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, brad's pan seared salmon with bacon cheddar polenta. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Brad's pan seared salmon with bacon cheddar polenta is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Brad's pan seared salmon with bacon cheddar polenta is something which I have loved my whole life.
Ingredients for Brad's pan seared salmon with bacon cheddar polenta # Needed : For the salmon. Needed : Sea salt, white pepper, garlic powder, crushed red pepper. Instructions to make Brad's pan seared salmon with bacon cheddar polenta: Rinse and portion fish, leave skin on. Pat dry on both sides with a paper towel.
To begin with this particular recipe, we must first prepare a few components. You can cook brad's pan seared salmon with bacon cheddar polenta using 18 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Brad's pan seared salmon with bacon cheddar polenta:
- Prepare For the salmon
- Get wild coho salmon. Remove all bones. Cut into 4-6 oz pieces
- Get Sea salt, white pepper, garlic powder, crushed red pepper
- Get Canola oil
- Make ready Fresh sprigs of rosemary and thyme
- Take butter
- Make ready lemon
- Prepare For the polenta
- Make ready lg onion, chopped
- Make ready bacon, chopped
- Make ready garlic, minced
- Get white or yellow corn meal
- Prepare water
- Prepare half and half
- Get granulated chicken bouillon
- Take ricotta cheese
- Make ready shredded cheddar
- Make ready Salt and white pepper
Place in skillet, and increase heat to high. Sprinkle with capers, and salt and pepper. How To Make Pan Seared Salmon. Begin by seasoning the salmon with salt and a few grinds of pepper.
Instructions to make Brad's pan seared salmon with bacon cheddar polenta:
- 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.
- 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.
- At this point heat a 12 inch skillet on medium high heat with 3 tbs canola oil.
- Add water, half and half and bouillon to the bacon and onions. Bring to a rolling boil.
- 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.
- 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.
- After skin on salmon browns, flip fish over. Sear on the meat side for 3 minutes.
- 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.
- 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.
- Plate polenta with salmon on top. Serve immediately. Enjoy.
How To Make Pan Seared Salmon. Begin by seasoning the salmon with salt and a few grinds of pepper. Resist the urge to fiddle with the fillets as they cook. Alton Brown teaches his simple method for perfectly pan-searing wild salmon. He uses a nonstick pan to reduce the amount of fat and places it over medium heat.
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