Discover a new way to bring salmon to your table with Pan Rushed Salmon with Three Tomatoes and Pan Rushed Salmon with Bacon Clam Chowder. Learn a new twist on classic house salads; Salad Episode 1 and Harvest Salad with Apple Cider Vinaigrette.
Yield: 4 Servings
- 4 slices of thick slice bacon, chopped
- a splash of water
- 4- 6 oz salmon fillets
- 1 onion, chopped
- 1 rib of celery, chopped
- 2 cloves of garlic, minced
- 1 can (142 gram) clams and their juice
- 1 cup of heavy cream
- ¼ cup of sherry
- 1 bay leaf
- ½ cup of water
- 1tsp of cornstarch
- 2 green onions, freshly chopped
- 2 Tbsp of freshly chopped parsley
- Toss the bacon pieces into a medium saucepan with a splash of water. By adding water to the raw bacon you’re less likely to burn it as it gradually releases its fat and browns evenly. Stir over medium-high heat until the bacon crisps nicely and browns evenly. Strain out the crisped bacon and set aside.
- Add the salmon filets to the searing hot bacon fat remaining in the pan. Quickly sear each side for 2 to 3 minutes, turning carefully. Remove the filets to a plate to rest. Add the onions, garlic and celery to the pan and cook until they soften and aromatize 5 minutes or so. Add the clams and their juice, the cream, sherry and bay leaf and bring everything to a simmer. In a small bowl sprinkle the cornstarch into the water and whisk or stir smooth. Slowly pour the slurry mixture into the chowder, stirring continuously, cooking for a few minutes until the starch dissolves in and thickens the chowder.
- Nestle the salmon back in the pan, into the rich chowder. Cover with a tight fitting lid and lightly simmer until the fish cooks through, about 5 minutes more. Carefully transfer the salmon fillets into bowls, ladle the chowder over them and sprinkle with green onions and parsley. Serve and share.