This just in from the shameless self-promotion department…. I am an occasional guest on my local ABC affiliates morning show, KATU’s AM Northwest, you know, doing my cookin’ thing.
Today, I demonstrated what to do with all those cherry tomatoes you likely have taking over your garden. Right now they are sweet, tangy and oh-so-perfect. But besides tossing them in salads, what do you do with all of them? Why sauté them with bacon, fresh-off-the-cob sweet corn and basil of course! Click the above thumbnail video to watch the lovely Helen Raptis and the too-funny Dave Anderson help me throw together this perfect summer meal in minutes.
But what will Mr. Tofu eat? Well, this is one of those meals where I make him a separate tomato-corn sauté and sear some pre-marinated tofu for him, because I just can’t have this dish without bacon. That’s true of a lot dishes, actually. But since the meaty recipe takes seconds to prepare, it’s really no bother to do a veggie one, too.
Seared Wild Salmon with Corn, Cherry Tomato and Basil Sauté
Makes 4 servings
2 slices thick-cut bacon, diced
1 tablespoon olive oil
3 ears sweet corn, shucked and cut off cobs (about 2 1/2 cups)
1 cup cherry tomatoes
Salt and freshly ground black pepper
2 teaspoons vegetable oil
Four 4- to 6-ounce wild salmon fillets, skin on
1/2 cup basil leaves, torn into small pieces
1. In a large sauté pan, cook the bacon over medium-high heat until it browns and renders most of its fat; add the olive oil if necessary to make 2 tablespoons of fat.
2. Add the corn and tomatoes and sauté briefly until the corn turns bright yellow and is crisp-tender. Stir in the basil and salt and pepper to taste. Pour the mixture into a bowl and cover loosely with foil.
3. Wipe the sauté pan with a paper towel, heat over high heat, and put in the vegetable oil. Season the fillets generously with the salt and pepper and place in the pan, skin side up. Sear them for 3 minutes, reduce the heat to medium, and carefully turn them over. Continue to cook until they are medium rare, about 3 minutes depending on thickness. Carefully place the fillets on dinner plates, top with the corn sauté, and serve.
Adapted from The Farm to Table Cookbook: The Art of Eating Locally [Sasquatch Books, 2008].