Recipe Intro From feedfeed
Need help getting the perfect sear on your salmon? Use Le Creuset! We rubbed wild salmon with a mix of cajun spices and brown sugar, and seared it to perfection on a Le Creuset skillet. We topped the fish with a spicy bacon, corn, jalapeño and nectarine salsa, and it was sweet (end of) summer perfection!
Prep time 15 minutes
Cook time 20 minutes
Yield: Serves or Makes 4
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.
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.
Once corn has cooled, stir in nectarine, scallions and lime juice. Serve corn on top of cooked salmon and enjoy!