Seared Salmon with Sweet Corn and Bacon Sauté

Ingredients:

• 2 center-cut bacon slices, chopped
• 1 medium shallot, finely chopped
• 3 green onions, thinly sliced, white and green parts separated
• 2 tablespoons dry white wine
• 1 tablespoon sherry vinegar or cider vinegar
• 1 (10-ounce) package frozen corn kernels
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 tablespoon canola oil
• 4 (6-ounce) center-cut salmon fillets, skinned
• 1 teaspoon minced fresh thyme

Preparation:

• Cook bacon in a skillet over medium heat 4 minutes or until crisp, stirring occasionally.
• Add shallot and white parts of onions; sauté 2 minutes.
• Add wine, scraping pan to loosen browned bits.
• Stir in vinegar, corn, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 4 minutes or until thoroughly heated.
• Stir in green parts of onions.
• Heat a large nonstick skillet over medium-high heat.
• Add oil; swirl to coat.
• Sprinkle fillets with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
• Add fillets to pan; cook 4 minutes.
• Turn and cook 3 minutes or until desired degree of doneness.
• Divide corn mixture among 4 plates; top with fillets.
• Sprinkle thyme evenly over fillets.

Prepared: 2014-06-30

Categories: salmon

Makes: 4 servings

Calories: 363 per serving

Recipe Source: myrecipes.com