Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, brad's pan seared salmon with bacon cheddar polenta. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

To make the salmon: Heat a large saute pan over medium-high heat. Add the oil and let heat. For the polenta cake: Bring water and milk to a boil.

Brad's pan seared salmon with bacon cheddar polenta is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Brad's pan seared salmon with bacon cheddar polenta is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this 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 cook that.

The ingredients needed to make Brad's pan seared salmon with bacon cheddar polenta:

1. Make ready For the salmon
2. Make ready wild coho salmon. Remove all bones. Cut into 4-6 oz pieces
3. Take Sea salt, white pepper, garlic powder, crushed red pepper
4. Take Canola oil
5. Prepare Fresh sprigs of rosemary and thyme
6. Take butter
7. Get lemon
8. Take For the polenta
9. Prepare lg onion, chopped
10. Get bacon, chopped
11. Take garlic, minced
12. Make ready white or yellow corn meal
13. Take water
14. Make ready half and half
15. Make ready granulated chicken bouillon
16. Get ricotta cheese
17. Get shredded cheddar
18. Prepare Salt and white pepper

Ahi Tuna pan seared with cilantro chimichurri, blood orange shallot vinaigrette, mandarin oranges and crispy won-tons. A premium burger with bacon, cheddar, and crowned with an over-medium egg. All sandwiches served with a side salad. All burgers are served with a side of french fries.

Instructions to make Brad's pan seared salmon with bacon cheddar polenta:

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 don't 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.

Pan-seared salmon filet, bacon tomato jam & sauteed asparagus. Skin on filet of snapper, cilantro lime sauce, toasted polenta, steamed broccoli. Two pan-seared crab cakes on toasted challah buns with remoulade, fresh cucumber slaw, arugula. BISTRO STYLE BEEF & LOBSTER WELLINGTON In a large heavy saucepan, heat the olive oil over medium low heat.

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