Recipe: Appetizing Brad's pan seared salmon with bacon cheddar polenta

Recipe: Appetizing Brad's pan seared salmon with bacon cheddar polenta Delicious, fresh and tasty.

Brad's pan seared salmon with bacon cheddar polenta. Add butter, salt, pepper, thyme and grated corn and cook until reduced by half. Pan Seared Salmon With Polenta Spoonbread. Serve the salad alongside or in a separate bowl.

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Our oven roasted salmon & cheddar polenta recipe makes an extremely flavorful & healthy meal.

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You can cook Brad's pan seared salmon with bacon cheddar polenta using 18 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Brad's pan seared salmon with bacon cheddar polenta

1. It’s of For the salmon.

2. Prepare 1/2 of wild coho salmon. Remove all bones. Cut into 4-6 oz pieces.

3. Prepare of Sea salt, white pepper, garlic powder, crushed red pepper.

4. It’s 3 tbs of Canola oil.

5. You need of Fresh sprigs of rosemary and thyme.

6. It’s 4 tbs of butter.

7. Prepare 1 of lemon.

8. Prepare of For the polenta.

9. It’s 1/2 of lg onion, chopped.

10. You need 8 strips of bacon, chopped.

11. Prepare 3 cloves of garlic, minced.

12. It’s 1 1/2 cups of white or yellow corn meal.

13. You need 3 cups of water.

14. Prepare 2 cups of half and half.

15. It’s 2 tsp of granulated chicken bouillon.

16. You need 3 tbs of ricotta cheese.

17. You need 1 1/2 cups of shredded cheddar.

18. You need to taste of Salt and white pepper.

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Begin by seasoning the salmon with salt and a few grinds of pepper.

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Brad's pan seared salmon with bacon cheddar polenta step by step

1. 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..

2. Place onion and bacon in a lg Dutch oven. Heat to medium and sauté until bacon and onions just start to caramelize. You dont want the bacon super crispy. Add garlic and sauté 2 more minutes..

3. At this point heat a 12 inch skillet on medium high heat with 3 tbs canola oil..

4. Add water, half and half and bouillon to the bacon and onions. Bring to a rolling boil..

5. 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..

6. 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..

7. After skin on salmon browns, flip fish over. Sear on the meat side for 3 minutes..

8. 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..

9. 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..

10. Plate polenta with salmon on top. Serve immediately. Enjoy..

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