Pan Seared Salmon with Sweet Corn Polenta, Bacon and Clams

Recipe summary

Sweet corn three ways. What’s there not to love?

Breakdown of Times:

Prep Time: 60 minutes

In-Active Time: 15 minutes

Cook Time: 60 minutes

Preparation time: 75 minutes
Cooking time: 60 minutes
Yield: 4 servings

Ingredients

Sweet Corn Polenta

• 1 tablespoon (15 mL) extra virgin olive oil
• 2 cloves garlic, minced
• 1 small yellow onion, finely diced
• 3 tablespoons (45 mL) butter
• 1/2 teaspoon (2 mL) salt
• 1/4 teaspoon (1 mL) pepper
• 2 sprigs thyme
• 2 cups (500 mL) grated sweet corn (about 4 cobs; reserve cobs)
• 1/2 cup (125 mL) heavy (35% MF) cream

Sweet Corn Broth

• 4 reserved shucked corn cobs
• 1 medium yellow onion, diced
• 2 shallots, diced
• 1 rib celery, sliced
• 2 cloves garlic, chopped
• 4 sprigs thyme
• 1 bay leaf
• 6 cups (1.5 L) water
• 1/2 cup (125 mL) dry white wine
• 1 teaspoon (10 mL total) EACH salt and pepper

Steamed Clams with Bacon and Sweet Corn

• 4 slices Applewood smoked bacon, cut crosswise into 1/4-inch pieces
• 1/2 cup (125 mL) finely diced red onion
• 2 cloves garlic, minced
• 2 sweet corn cobs, cut crosswise into 1/2-inch round coins
• 2 tablespoons (30 mL) unsalted butter
• 2 cups (500 mL) sweet corn kernels
• 2 cups (500 mL) reserved Sweet Corn Broth or, alternatively, chicken stock
• 2 pounds (900 g) Manila clams

Pan Seared Salmon

• 1 tablespoon (15 mL) extra virgin olive oil
• 4 fillets salmon (each about 6 oz/170 g)
• 1 teaspoon (5 mL) salt
• 4 tablespoons (60 mL)