Pan Rushed Salmon with Bacon Clam Chowder
- serves 4
4 slices thick slice bacon, chopped
splash of water
4-6 oz salmon fillets
1 onion, chopped
1 ribs celery, chopped
2 clove garlic, minced
1 can (142 g) clams and their juice
1 cup heavy cream
¼ cup sherry
1 bay leaf
½ cup water
1 tsp cornstarch
2 green onions, freshly chopped
2 Tbsp freshly chopped parsley
1. Toss the bacon pieces into a medium saucepan with a splash of water. By adding water to the raw bacon you’re less likely to burn it as it gradually releases its fat and browns evenly. Stir over medium-high heat until the bacon crisps nicely and browns evenly. Strain out the crisped bacon and set aside.
2. Add the salmon filets to the searing hot bacon fat remaining in the pan. Quickly sear each side for 2 to 3 minutes, turning carefully. Remove the filets to a plate to rest. Add the onions, garlic and celery to the pan and cook until they soften and aromatize 5 minutes or so. Add the clams and their juice, the cream, sherry and bay leaf and bring everything to a simmer. In a small bowl sprinkle the cornstarch into the water and whisk or stir smooth. Slowly pour the slurry mixture into the chowder, stirring continuously, cooking for a few minutes until the starch dissolves in and thickens the chowder.
3. Nestle the salmon back in the pan, into the rich chowder. Cover with a tight fitting lid and lightly simmer until the fish cooks through, about 5 minutes more. Carefully transfer the salmon fillets into bowls, ladle the chowder over them and sprinkle with green onions and parsley. Serve and share.