Recipe of Award-winning Brad's pan seared salmon with bacon cheddar polenta

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, brad's pan seared salmon with bacon cheddar polenta. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Brad's pan seared salmon with bacon cheddar polenta is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Brad's pan seared salmon with bacon cheddar polenta is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook brad's pan seared salmon with bacon cheddar polenta using 18 ingredients and 10 steps. Here is how you can achieve it.

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

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

Steps 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.

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