Pan Roasted Salmon with Corn and Bacon Saute

Our juice cleanse starts Thursday. I’ll be honest, I’m a little nervous. Saturday night we went out for Italian to “fat it up” one last time. A lasagna for M and gnocchi in cardinal sauce for me did the trick. In preparation for the cleanse, it’s recommended you slowly cut out all of the unhealthy food choices you make. Booze? Gone. Cheese? We say farewell tonight. Meat? Last night was our last hoorah. These aren’t going to be permanent changes, obviously, but it’s intended to make the juice diet easier. I’ve also slowly been increasing the amount of vegetables and fruit I serve. M is actually drinking smoothies with me every morning. For a guy who refused to eat fruit, a daily banana hidden in his smoothie is a huge improvement. Having several vegetable with every meal (salad and a side vegetable or two vegetable sides) has had us both maxing out our vegetable intake. The highlight of the sides last week? The corn and bacon saute I made with our salmon on Friday night. YUUUMMM.

Dice up one red pepper. Thinly slice a large shallot and chop two green onions, separating the white and green parts.

Pan Roasted Salmon with Corn and Bacon Saute

Heat a skillet over medium high heat. Add in three strips of chopped bacon. I just held the strips over the pan and used my kitchen shears to cut the bacon into the pan.

Pan Roasted Salmon with Corn and Bacon Saute

Once the bacon has crisped, add in the shallot and white parts of the green onion.

Pan Roasted Salmon with Corn and Bacon Saute

Once the shallots have caramelized, add in the red pepper. Allow the pepper to cook until softened.

Pan Roasted Salmon with Corn and Bacon Saute

Add in 10 oz (one package) of frozen corn kernels. Stir to combine and season with salt and pepper. Allow to cook until the corn has heated up. Top with green onions and keep warm until the salmon is ready.

Pan Roasted Salmon with Corn and Bacon Saute

Heat 1 tablespoon of olive oil over medium high heat. Salt and pepper your salmon filets. You can use skin on or skin off.

Pan Roasted Salmon with Corn and Bacon Saute

Cook 3-4 minutes per side depending on thickness and desired doneness.

Pan Roasted Salmon with Corn and Bacon Saute

Serve salmon over corn. We also had some sauteed haricot verts with red pepper flakes and a squeeze of lime.

Pan Roasted Salmon with Corn and Bacon Saute

Pan Roasted Salmon with Corn and Bacon Saute
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Ingredients
  1. 1 red bell pepper, diced
  2. 1 large shallot, thinly sliced
  3. 2 green onions, chopped, green and white parts separated
  4. 3 strips of bacon, chopped
  5. 1 10 oz package of frozen corn
  6. 2 salmon filets
  7. 1 tablespoon olive oil
  8. Salt and pepper
Instructions
  1. Heat a skillet over medium high heat. Add in chopped bacon.
  2. Once the bacon has crisped, add in the shallot and white parts of the green onion.
  3. Once the shallots have caramelized, add in the red pepper. Allow the pepper to cook until softened.
  4. Add in frozen corn kernels. Stir to combine and season with salt and pepper. Allow to cook until the corn has heated up. Top with green onions and keep warm until the salmon is ready.
  5. Heat 1 tablespoon of olive oil over medium high heat. Salt and pepper your salmon filets and add to pan.
  6. Cook 3-4 minutes per side depending on thickness and desired doneness.
  7. Serve salmon over corn.
Adapted from Cooking Light
Adapted from Cooking Light
Two Forks One Love http://twoforksonelove.com/

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5 Responses to Pan Roasted Salmon with Corn and Bacon Saute

  1. So funny we both posted salmon today! That bacon corn saute has me drooling. Can’t wait to try this one!

  2. […] kitchen. Since we never get to grill, MOH’s husband threw some burgers on while I cooked up corn and bacon saute and bacon wrapped onion rings. Yes, you read that right: BACON WRAPPED ONION RINGS. I bet you […]

  3. Aaron says:

    Just wanted to say I made this and it was De_freakin_licious. My whole family devoured it. Thanks!

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