Seared Cajun Salmon with Bacon, Corn & Nectarines
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A Note from Feedfeed
Need help getting the perfect sear on your salmon? We rubbed wild salmon with a mix of cajun spices and brown sugar, and seared it to perfection on a skillet. We topped the fish with a spicy bacon, corn, jalapeño and nectarine salsa, and it was sweet (end of) summer perfection!
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Recipe Card
ingredients
- For the Salmon:
- 1 (2 ½) lb salmon fillet (skin on)
- Canola oil, as needed
- For the Cajun Rub:
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- 2 teaspoon smoked paprika
- Pinch cayenne
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- For the Bacon, Corn and Nectarine Topping:
- 4 slices thick cut bacon
- 4 ears of corn, kernels removed
- 1 jalapeno, minced
- 2 ripe nectarines, dived
- 3 scallions, thinly sliced
- Juice of one lime
- Kosher salt and freshly ground black pepper, to taste
Method
Step 1
Combine the ingredients for the spice rub and thoroughly coat the salmon on each side. Brush a grill pan with oil and heat over medium-high heat. Add the salmon to the grill pan skin side up and sear for about 5 minutes. Flip salmon and cook on the other side for an additional 5 minutes, or to your desired doneness.
Step 2
Meanwhile, heat a skillet over medium heat and add bacon. Cook until crisp and fat has rendered. Remove bacon from pan and set aside. Add corn and jalapeño and season with salt and pepper. Cook until corn begins to char. Remove from heat and let cool slightly.
Step 3
Once corn has cooled, stir in nectarine, scallions and lime juice. Serve corn on top of cooked salmon and enjoy!