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Seared salmon with feta creamed corn
Seared salmon is perfect for those busy weeknights because it's easy to make and pairs well with so many delectable side dishes, like this homestyle creamed corn. Mary Berg combines sweet roasted corn with red bell pepper, and feta cheese to create a flavour-packed complement to any meal!
YIELDS
4
Ingredients
Salmon
- 4 (200 g each) salmon fillets
- Salt and black pepper, to season
- 1 tablespoon olive oil
Creamed Corn
- 1 tablespoon butter
- 1 small red or yellow onion, finely diced
- 3 1/2 cups corn kernels, fresh, frozen or canned
- 2 garlic cloves, minced
- 1/2 to 1 teaspoon crushed red pepper flakes or cayenne pepper
- 2 teaspoons all-purpose flour
- 3/4 cup warm milk
- 1/2 cup cream
- 1 1/2 to 2 teaspoons sugar
- 150 g feta cheese, crumbled
- 1/4 cup chives, finely chopped
- 2 tablespoons basil, finely chopped
Directions
Salmon
- Place a large cast iron or oven-safe non-stick skillet over medium-high heat.
- Dry off the salmon fillets using a paper towel and season with salt and pepper. Drizzle the salmon with the olive oil and add the salmon to the pan meaty side down if using skin-on. Cook for four to five minutes or until very well seared and golden brown, flip the fish over and continue to cook for one to two minutes or until cooked to your liking. Transfer the salmon to a plate loosely tented with aluminum foil to keep it warm, and set aside.
Creamed Corn
- Turn the heat down to medium heat. Add in the butter and diced onion. Season with salt and pepper and cook until lightly softened about two to three minutes.
- Add in the corn and continue to cook for another three to four minutes or until the corn and onions turn lightly golden brown.
- Stir in the garlic, pepper flakes or cayenne, and flour and cook for 30 seconds to one minute to lightly cook the garlic and toast the spices and flour.
- While whisking, slowly pour in the milk followed by the cream. Add in the sugar and bring the mixture to a simmer. Cook for two to three minutes, stirring occasionally, until slightly thickened.
Serve
- For the corn, stir in the feta, chives, and basil, season with salt and pepper, if needed, and nestle the salmon back into the pan.
- Serve immediately scattered with extra herbs or, if desired, pop the whole pan under a high broiler for a minute or two to give the dish a bit of additional colour and the salmon a last blast of heat. Enjoy!
