Seared Cajun Salmon and Skillet Corn with Nectarines and Bacon
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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
For the Cajun Rub
ingredients
- 1 tablespoon brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
- Pinch cayenne pepper, (optional)
For the Salmon
ingredients
- 1 1/2 pounds skin-on salmon fillet
- Chosen Foods 100% Pure Avocado Oil, as needed
- 4 slices thick cut bacon
- 4 ears of corn, kernels removed
- 1 jalapeño, minced
- 2 ripe nectarines, dived
- 3 scallions, thinly sliced
- Juice of one lime
- Kosher salt and freshly ground black pepper, to taste
For the Skillet Corn
ingredients
- 4 slices thick-cut bacon, sliced into 1" pieces
- 4 ears sweet corn, kernels cut off the cob
- 3 ripe nectarines, diced
- 3 scallions, thinly sliced
- 1/2 jalapeño, diced, seeds removed if desired
- Kosher salt, as needed
- 1 lime, halved
Make the Cajun Rub
Method
Step 1
Add brown sugar, Italian seasoning, smoked paprika, garlic powder, kosher salt, black pepper, and cayenne pepper (if using) to a small bowl and stir to combine.
Cook the Salmon and Skillet Corn
Step 1
Sprinkle cajun rub all over the flesh of the salmon, pressing to adhere.
Step 2
Add bacon to a cold medium skillet and set over medium-low heat. Cook until the bacon is crisp and the fat has rendered. Remove from pan and set aside.
Step 3
Meanwhile, heat a large skillet over high heat for about 6-8 minutes. Lower heat to medium, then add a drizzle of Chosen Foods 100% Avocado oil, swirling the pan to coat. 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 3-5 minutes, or to your desired doneness.
Step 4
Add corn, sliced scallions, and jalapeño to the pan with the bacon fat and season with salt and pepper. Cook over medium-high until corn begins to char. Remove from heat and let cool slightly.
Step 5
Stir in nectarine and crispy bacon.
Step 6
Serve the blackened salmon and the skillet bacon, corn, and nectarines with a squeeze of lime juice.