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Salmon with corn salsa Recipe


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     Salmon with corn salsa

Category   Entrees - Maindishes
Sub Category   None
Servings   4

2 center-cut bacon slices, chopped
1 medium shallot, finely chopped
3 green onions, thinly sliced , white and green parts separated
2 tablespoons dry white wine
1 tablespoon sherry vinegar or cider vinegar
1 (10-ounce) package frozen corn kernels
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon canola oil
4 (6-ounce) center-cut salmon fillets, skinned
1 teaspoon minced fresh thyme

1. Cook bacon in a skillet over medium heat 4 minutes or until crisp, stirring occasionally. Add shallot and white parts of onions; sauté 2 minutes. Add wine, scraping pan to loosen browned bits. Stir in vinegar, corn, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 4 minutes or until thoroughly heated. Stir in green parts of onions. 2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Sprinkle fillets with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add fillets to pan; cook 4 minutes. Turn and cook 3 minutes or until desired degree of doneness. Divide corn mixture among 4 plates; top with fillets. Sprinkle thyme evenly over fillets.
Amount per serving Calories- 363 Fat- 14.6g Saturated fat- 2.9g Monounsaturated fat- 5.6g Polyunsaturated fat- 4.6g Protein- 40g Carbohydrate- 17g Fiber- 2g Cholesterol- 94mg Iron- 1mg Sodium- 392mg Calcium- 31mg

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