Prepare to tantalize your taste buds with a show-stopping dish that combines the rich, buttery flavor of salmon with the irresistible crunch of bacon and the luxurious touch of fresh oysters. This Salmon with Bacon and Oyster Succotash is not just a meal—it's a gourmet experience that transforms an ordinary dinner into an extraordinary culinary journey. Imagine perfectly seared salmon with crispy skin, nestled atop a vibrant succotash that promises to surprise and delight even the most discerning food lovers.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 salmon fillets, 6 ounces each
- 6 slices of bacon, diced
- 1 cup oysters, shucked
- 1 cup frozen corn kernels
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 salmon fillets, 6 slices of diced bacon, 1 cup of shucked oysters, 1 cup of frozen corn kernels, 2 tablespoons of butter, salt, and pepper.
- Preheat your oven to 400°F (200°C) to prepare for cooking the salmon.
- In a large skillet over medium heat, add the diced bacon. Cook the bacon until it becomes crispy, which should take about 5-7 minutes. Stir occasionally to ensure even cooking.
- Once the bacon is crispy, use a slotted spoon to remove it from the skillet and transfer it to a paper towel-lined plate to drain excess fat. Leave about 1 tablespoon of bacon fat in the skillet.
- Add the frozen corn kernels to the skillet with the remaining bacon fat. Sauté the corn for about 3-4 minutes until heated through and slightly caramelized.
- Next, add the shucked oysters to the skillet with the corn. Cook for an additional 2-3 minutes until the oysters are heated and just starting to curl at the edges.
- Stir in the 2 tablespoons of butter, and season the mixture with salt and pepper to taste. Once combined, remove the skillet from heat and set it aside.
- Season the salmon fillets with salt and pepper on both sides. In a large oven-safe skillet, heat a drizzle of olive oil over medium-high heat.
- Once the oil is hot, add the salmon fillets skin-side down. Sear the salmon for about 4-5 minutes until the skin is crispy and golden brown.
- Carefully flip the salmon fillets over and transfer the skillet to the preheated oven. Bake for an additional 6-8 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is baking, reheat the corn and oyster succotash on low heat if needed, stirring occasionally.
- Once the salmon is done, remove it from the oven and let it rest for a minute. Serve the salmon fillets on plates, topped with the corn and oyster succotash, and sprinkle the crispy bacon on top.
- Enjoy your delicious Salmon with Bacon and Oyster Succotash, and savor the blend of flavors!
Tips
- Choose high-quality, fresh salmon fillets with firm, bright flesh for the best results.
- Pat the salmon dry before seasoning to ensure a crispy, golden-brown sear.
- Use a cast-iron skillet if possible, as it provides the most even heat and best searing surface.
- Don't overcook the oysters—they should just start to curl at the edges to maintain their tender texture.
- For extra flavor, try adding a splash of white wine or a squeeze of lemon to the succotash.
- Let the salmon rest for a minute after cooking to help retain its moisture and juiciness.
- If you can't find fresh oysters, high-quality canned oysters can be a good substitute.
- Time your cooking carefully to ensure the bacon is crisp, the corn is caramelized, and the salmon is perfectly cooked.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 8g
Protein: 40g
Fat: 30g
Saturated Fat: 10g
Cholesterol: 150mg
