Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, brad's pan seared salmon with bacon cheddar polenta. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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Brad's pan seared salmon with bacon cheddar polenta is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Brad's pan seared salmon with bacon cheddar polenta is something which I’ve loved my whole life.
To begin with this particular recipe, we have to 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 that.
The ingredients needed to make Brad's pan seared salmon with bacon cheddar polenta:
- Get For the salmon
- Prepare 1/2 wild coho salmon. Remove all bones. Cut into 4-6 oz pieces
- Prepare Sea salt, white pepper, garlic powder, crushed red pepper
- Get 3 tbs Canola oil
- Prepare Fresh sprigs of rosemary and thyme
- Make ready 4 tbs butter
- Take 1 lemon
- Make ready For the polenta
- Take 1/2 lg onion, chopped
- Take 8 strips bacon, chopped
- Make ready 3 cloves garlic, minced
- Make ready 1 1/2 cups white or yellow corn meal
- Get 3 cups water
- Prepare 2 cups half and half
- Take 2 tsp granulated chicken bouillon
- Prepare 3 tbs ricotta cheese
- Take 1 1/2 cups shredded cheddar
- Prepare to taste Salt and white pepper
Polenta should be the consistency of creamed corn. Season the salmon with the chopped thyme, salt and pepper. Meanwhile, grill the polenta and the salmon. Sprinkle with kosher salt and set aside.
Steps 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.
Mix all of the ingredients for the sauce. Mix well and refrigerate until use. If you choose to use a boxed tempura follow recipe on box. All sandwiches served with a side salad. All burgers are served with a side of french fries.
So that’s going to wrap this up for this exceptional food brad's pan seared salmon with bacon cheddar polenta recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
