Easiest Way to Royal To Try At Home Brad's pan seared salmon with bacon cheddar polenta

Easiest Way to Royal To Try At Home Brad's pan seared salmon with bacon cheddar polenta Delicious, fresh and tasty.

Brad's pan seared salmon with bacon cheddar polenta. 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.

It is one of my favorites.

This time, I will make it a bit tasty.

This is gonna smell and look delicious.

You can have Brad's pan seared salmon with bacon cheddar polenta using 18 ingredients and 10 steps. Here is how you cook that.

Ingredients of Brad's pan seared salmon with bacon cheddar polenta

1. You need of For the salmon.

2. It’s 1/2 of wild coho salmon. Remove all bones. Cut into 4-6 oz pieces.

3. You need of Sea salt, white pepper, garlic powder, crushed red pepper.

4. You need 3 tbs of Canola oil.

5. It’s of Fresh sprigs of rosemary and thyme.

6. Prepare 4 tbs of butter.

7. Prepare 1 of lemon.

8. It’s of For the polenta.

9. It’s 1/2 of lg onion, chopped.

10. You need 8 strips of bacon, chopped.

11. Prepare 3 cloves of garlic, minced.

12. It’s 1 1/2 cups of white or yellow corn meal.

13. Prepare 3 cups of water.

14. You need 2 cups of half and half.

15. You need 2 tsp of granulated chicken bouillon.

16. You need 3 tbs of ricotta cheese.

17. It’s 1 1/2 cups of shredded cheddar.

18. You need to taste of Salt and white pepper.

Add butter, salt, pepper, thyme and grated corn and cook.

Warm beans and season to taste.

Cook until water turns into a thick sauce.

Great recipe for Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi.

Brad's pan seared salmon with bacon cheddar polenta instructions

1. 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..

2. Place onion and bacon in a lg Dutch oven. Heat to medium and sauté until bacon and onions just start to caramelize. You dont want the bacon super crispy. Add garlic and sauté 2 more minutes..

3. At this point heat a 12 inch skillet on medium high heat with 3 tbs canola oil..

4. Add water, half and half and bouillon to the bacon and onions. Bring to a rolling boil..

5. 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..

6. 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..

7. After skin on salmon browns, flip fish over. Sear on the meat side for 3 minutes..

8. 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..

9. 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..

10. Plate polenta with salmon on top. Serve immediately. Enjoy..

I was feeling like surf and turf.

So I made a red wine and balsamic braised short rib.

Placed over creamy cheesey white polenta.

Glazed with a reduced pan sauce and a light shrimp scampi on the side.

Slice chicken and put on a plate.