3 green onions, thinly sliced , white and green parts separated
2 tablespoons dry white wine
1 tablespoon sherry vinegar or cider vinegar
1 (10-ounce) package frozen corn kernels
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon canola oil
4 (6-ounce) center-cut salmon fillets, skinned
1 teaspoon minced fresh thyme
Instructions
1. Cook bacon in a skillet over medium heat 4
minutes or until crisp, stirring occasionally. Add
shallot and white parts of onions; sauté 2
minutes. Add wine, scraping pan to loosen browned
bits. Stir in vinegar, corn, 1/4 teaspoon salt,
and 1/4 teaspoon pepper; cook 4 minutes or until
thoroughly heated. Stir in green parts of onions.
2. Heat a large nonstick skillet over medium-high
heat. Add oil; swirl to coat. Sprinkle fillets
with remaining 1/4 teaspoon salt and remaining 1/4
teaspoon pepper. Add fillets to pan; cook 4
minutes. Turn and cook 3 minutes or until desired
degree of doneness. Divide corn mixture among 4
plates; top with fillets. Sprinkle thyme evenly
over fillets.
