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

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, brad's pan seared salmon with bacon cheddar polenta. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Brad's pan seared salmon with bacon cheddar polenta is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Brad's pan seared salmon with bacon cheddar polenta is something which I’ve loved my entire life.

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. Pan Seared Salmon With Polenta Spoonbread.

To begin with this 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 it.

The ingredients needed to make Brad's pan seared salmon with bacon cheddar polenta:
  1. Make ready For the salmon
  2. Make ready 1/2 wild coho salmon. Remove all bones. Cut into 4-6 oz pieces
  3. Get Sea salt, white pepper, garlic powder, crushed red pepper
  4. Make ready 3 tbs Canola oil
  5. Take Fresh sprigs of rosemary and thyme
  6. Make ready 4 tbs butter
  7. Prepare 1 lemon
  8. Take For the polenta
  9. Get 1/2 lg onion, chopped
  10. Take 8 strips bacon, chopped
  11. Prepare 3 cloves garlic, minced
  12. Make ready 1 1/2 cups white or yellow corn meal
  13. Prepare 3 cups water
  14. Make ready 2 cups half and half
  15. Make ready 2 tsp granulated chicken bouillon
  16. Take 3 tbs ricotta cheese
  17. Take 1 1/2 cups shredded cheddar
  18. Get to taste Salt and white pepper

See recipes for Brad's pan seared salmon with bacon cheddar polenta too. To make the salmon: Heat a large saute pan over medium-high heat. Add the oil and let heat. How To Make Pan Seared Salmon.

Instructions to make Brad's pan seared salmon with bacon cheddar polenta:
  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 don't 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.

Add the oil and let heat. How To Make Pan Seared Salmon. Begin by seasoning the salmon with salt and a few grinds of pepper. Check out kristenindenver recipes and cookbooks on BakeSpace. Four large, seared scallops served with polenta cakes, marinara sauce, and sauteed tomatoes.

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