Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, brad's pan seared salmon with bacon cheddar polenta. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Brad's pan seared salmon with bacon cheddar polenta is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Brad's pan seared salmon with bacon cheddar polenta is something which I’ve loved my whole life.
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To get started with this particular recipe, we have to prepare a few components. You can have brad's pan seared salmon with bacon cheddar polenta using 18 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Brad's pan seared salmon with bacon cheddar polenta:
- Prepare For the salmon
- Prepare 1/2 wild coho salmon. Remove all bones. Cut into 4-6 oz pieces
- Prepare Sea salt, white pepper, garlic powder, crushed red pepper
- Take 3 tbs Canola oil
- Make ready Fresh sprigs of rosemary and thyme
- Prepare 4 tbs butter
- Make ready 1 lemon
- Get For the polenta
- Prepare 1/2 lg onion, chopped
- Get 8 strips bacon, chopped
- Take 3 cloves garlic, minced
- Make ready 1 1/2 cups white or yellow corn meal
- Make ready 3 cups water
- Take 2 cups half and half
- Get 2 tsp granulated chicken bouillon
- Get 3 tbs ricotta cheese
- Prepare 1 1/2 cups shredded cheddar
- Prepare to taste Salt and white pepper
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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.
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