Pan Seared Salmon with Sweet Corn Polenta, Bacon and Clams

5 Ratings
  • prep time 75 min
  • total time 135 min
  • serves 4 servings
Pan Seared Salmon with Sweet Corn Polenta, Bacon and Clams

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

Dinner, Fish, Fry, Main, North American


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

½ teaspoon (2 mL) salt

¼ teaspoon (1 mL) pepper

2 sprigs thyme

2 cups (500 mL) grated sweet corn (about 4 cobs; reserve cobs)

½ 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

½ 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

½ 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)

Directions

Sweet Corn Polenta

1. In a medium skillet set over medium-high heat, add olive oil, garlic and onions and sauté 5 minutes.

2. Add butter, salt, pepper, thyme and grated corn and cook until reduced by half, about 5 minutes, then stir in heavy cream and heat through. Polenta should be the consistency of creamed corn.

Sweet Corn Broth

1. In a stockpot set over medium-high heat, add ingredients and bring to a boil, reduce heat to low, cover, and simmer for 30 minutes.

2. Strain broth and set aside to cool. Discard corn cobs, vegetables and herbs.

Steamed Clams with Bacon and Sweet Corn

1. In a large saucepan set over medium-high heat, add bacon and sauté 5 minutes, stirring frequently, then add onion and garlic and cook 2 minutes more, stirring frequently.

2. Stir in corn coins and butter and sauté 5 minutes, stirring frequently, then stir in corn kernels.

3. Stir in corn broth and, using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Nestle clams in broth, cover, and cook until they open, about 5 minutes.

4. Removed clams from pot and set aside. Keep remaining ingredients warm until ready to serve.

Pan Seared Salmon

1. In a large skillet set over medium-high heat, add oil.

2. Add salmon filets skin side down and pan fry until skin is crispy and golden, about 5 minutes.

3. Gently turn filets over and fry 3 minutes, then add butter to skillet and butter baste filets for 2 minutes more.

4. To Plate: Spoon corn polenta on each of 4 plates, then divide clams and corn coins among plates. Top each plate with a salmon fillet and ½ cup of the smoky bacon-corn broth. Garnish with freshly chopped parsley, if desired, and serve immediately.

See more: Dinner, Fish, Fry, Main, North American

comments powered by Disqus