Pan Roasted Salmon with Sautéed Corn, Shallots & Thyme
Active Time: 20 minutes | Total Time: 20 minutes | Serves 4 | Gluten Free
- 3 cups fresh corn kernels (from 3 to 4 ears)
- 3 shallots, chopped
- 2 teaspoons fresh thyme (about 8 sprigs)
- 2 tablespoons extra virgin olive oil
- ½ teaspoon plus ⅛ teaspoon kosher salt
- ¼ teaspoon plus ⅛ teaspoon freshly ground black pepper
- ⅛ teaspoon crushed red pepper flakes
- 4 6-ounce pieces salmon fillet, about 1-inch thick
- 2 tablespoons unsalted butter
Shuck the corn. Holding each ear upright over a large bowl, use a serrated knife to shave off the kernels.
Chop the shallots. Pull the thyme leaves from their stems.
In a medium skillet, heat 1 tablespoon of the oil over medium-high heat. Add the shallots and cook, stirring, until tender, 3 to 4 minutes. Add the corn, thyme, ½ teaspoon of the salt, ¼ teaspoon of the pepper, and the crushed red pepper, and cook, stirring, until heated through and tender, 2 to 3 minutes. Slide the skillet aside until the salmon is ready.
Season the salmon pieces with the remaining ⅛ teaspoon salt and ⅛ teaspoon pepper. In a medium nonstick skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the salmon skin-side down and cook until the undersides are golden brown, 4 to 6 minutes. Flip the salmon and cook to desired doneness – 3 to 5 minutes for medium.
Reheat the corn mixture and stir in the butter until melted. Serve with the salmon.
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