Pan-Roasted Salmon with Corn and Bacon

Ingredients

4 salmon fillets, 5-6 ounces each
Salt, to taste
1 cup dry white wine or vermouth
2 cups fish stock or clam juice
1 tablespoon good-quality unsalted butter
1/4 cup chopped bacon
1/4 cup chopped leeks
Olive oil
1 cup fresh corn kernels
1/4 cup heavy cream
8 leaves fresh tarragon
Pepper, to taste
1 lemon

Directions

1. About 1 hour before serving, season fish on both sides with salt.

2. Place a large sauté pan over medium-high heat and add wine or vermouth. Boil until reduced by three-fourths. Add fish stock or clam juice and reduce again by half. Set aside.

3. In another sauté pan over a medium heat, melt butter and add bacon and leeks; sweat for about 10 minutes, until soft (do not brown). Transfer to a bowl and set aside.

4. Heat a frying pan on medium-high. Add about 3 tablespoons olive oil. Place fish in pan, skin-side up. Cook for about 3 minutes; you are looking for a beautiful golden crust. Flip fish and finish cooking on the other side, about 2 minutes more.

5. To make the sauce, bring wine-stock mixture back to a boil; add bacon-leek mixture and corn. Reduce heat to a simmer. Add cream and tarragon. Check seasoning; adjust with salt and pepper and a squeeze of lemon to brighten it up a little. Serve sauce with fish on top; squeeze a little lemon and drizzle a little extra-virgin olive oil over all just before serving.

Total Time: ?
Servings: 4
Recipe by The Kitchen Cafe - Boulder, CO.

Notes:
Todd raved about this dish. I like to note that for myself!

You can substitute other vegetables instead of corn with whatever is in season. The Kitchen suggested turnips, radishes, or green beans. They also suggested cooking all vegetables ahead of time before adding to the wine stock mixture.