Salmon with Creamed Corn

I guess  you could say I'm a seafood girl and it goes way beyond the "see food, eat it" joke.  I love seafood!  Okay, so there are some critters of the sea I've not come around to loving just yet...like eel and shark. 


I honestly don't know if I'll ever get there.

It seems like there are a million different ways to prepare seafood, hardly any recipe takes any time and it's delicious!  Shrimp, crab, fish, scallops...it's ALLL good to me!   

When I'm in the mood for salmon, this is one of my favorite recipes.  It goes together quickly and doesn't use too many ingredients.  When you get yourself in a food rut, this one is a good one to try.

You know what I mean, right?  When you realize you're making pasta for the fifth time this week.  Or you're using the microwave for every meal.  Or when your spouse would rather vacuum the house than come and eat...you know it's time to dust off a couple cookbooks and change it up a bit.


I think you're going to love this one...Salmon with creamed corn. 

For this yummy fish dish, you'll need salmon, corn, red pepper, thyme, butter, olive oil, lemon, shallot, your favorite fish seasoning  

(I like Penzeys Chesapeake Bay), lemon, and cream. 

 Dice your shallot and red pepper.  Pull the thyme off its stem and prepare the chives and lemon.

Pat dry the salmon and coat it with your favorite seafood seasoning.

(In between this picture and the other pictures, my son said he was joining us for dinner.  Later on you'll see an entire new piece of salmon.  Ta-da!)

In a skillet over medium-high heat, add olive oil and butter.  Place your salmon and cook until it is done halfway up.  You can see the color change along the side of the salmon.  When it's done halfway up, you know it's time to flip it over.  It's important to wait till the oil is hot enough to ensure you get a good sear on it.  (or as they say in the South - a good scald)

At the same time, in another skillet, heat your olive oil and butter.  Add the shallots over medium heat and cook till soft.  Add the corn (I've used fresh corn, but you can use frozen/thawed), red peppers and cook about 5 minutes.

Now add the cream and cook over medium heat for about 10 minutes.  

Sprinkle over the thyme and stir.  

Spoon the creamed corn in a shallow dish and place the salmon on top.   Squeeze a little fresh lemon over the salmon and top with chives and additional thyme, if desired. 

Salmon with Creamed Corn

4 salmon fillets

seafood seasoning (such as Penzeys Cheasapeake Bay)

2 cups of corn

1/4 cup chopped red pepper

1 shallot, finely chopped

juice from one lemon

2 T fresh thyme, plus additional for finish

1 cup cream (or half and half)

chives (optional)

butter and olive oil

salt / pepper

Heat 1 T butter and 2 T olive oil in a skillet over medium-high heat.  Place salmon and cook until done halfway up, then flip and continue cooking till done (fish will flake easily when checked with a fork).  

At the same time, in another skillet, heat 1 T butter and add the shallot, cooking till soft.  Add the corn and red pepper and continue to cook about 3 minutes, stirring often.  Pour in the cream and thyme and continue to cook over medium heat about 10 minutes.  Salt and pepper to taste.

Spoon creamed corn in shallow dish and place salmon on top.  Sprinkle with additional thyme and chives, if desired.