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We hope you got insight from reading it, now lets go back to brad's pan seared salmon with bacon cheddar polenta recipe. To cook brad's pan seared salmon with bacon cheddar polenta you need 18 ingredients and 10 steps. Here is how you do it.
The ingredients needed to make Brad's pan seared salmon with bacon cheddar polenta:
- Provide of For the salmon.
- Use of wild coho salmon. Remove all bones. Cut into 4-6 oz pieces.
- Use of Sea salt, white pepper, garlic powder, crushed red pepper.
- Provide of Canola oil.
- Provide of Fresh sprigs of rosemary and thyme.
- You need of butter.
- Take of lemon.
- Take of For the polenta.
- Get of lg onion, chopped.
- Get of bacon, chopped.
- Prepare of garlic, minced.
- Get of white or yellow corn meal.
- You need of water.
- Provide of half and half.
- Use of granulated chicken bouillon.
- Provide of ricotta cheese.
- Prepare of shredded cheddar.
- You need of Salt and white pepper.
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 saut until bacon and onions just start to caramelize. You don't want the bacon super crispy. Add garlic and saut 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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