Hello everybody, it is John, 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. For mine, I will make it a bit unique. This will be really delicious.
A special lady deserves a special meal. Why not whip up a wholesome brunch for your mum? Pea and salmon are a perfect classic combination that's sure to put.
Brad's pan seared salmon with bacon cheddar polenta is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Brad's pan seared salmon with bacon cheddar polenta is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. 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:
- Get For the salmon
- Take 1/2 wild coho salmon. Remove all bones. Cut into 4-6 oz pieces
- Get Sea salt, white pepper, garlic powder, crushed red pepper
- Prepare 3 tbs Canola oil
- Get Fresh sprigs of rosemary and thyme
- Get 4 tbs butter
- Make ready 1 lemon
- Get For the polenta
- Take 1/2 lg onion, chopped
- Prepare 8 strips bacon, chopped
- Take 3 cloves garlic, minced
- Make ready 1 1/2 cups white or yellow corn meal
- Take 3 cups water
- Take 2 cups half and half
- Prepare 2 tsp granulated chicken bouillon
- Prepare 3 tbs ricotta cheese
- Make ready 1 1/2 cups shredded cheddar
- Get to taste Salt and white pepper
Add butter, salt, pepper, thyme and grated corn and cook. Lunch Dinner Banquet Menu. #mymexican another quick after work dinner. Warm beans and season to taste. Cook until water turns into a thick sauce.
Instructions 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.
For the polenta cake: Bring water and milk to a boil. Great recipe for Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi. I was feeling like surf and turf. So I made a red wine and balsamic braised short rib. Placed over creamy cheesey white polenta.
So that is going to wrap this up for this exceptional food brad's pan seared salmon with bacon cheddar polenta recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
