**Pan Rushed Salmon with Bacon Clam Chowder** A terrific marriage of pan rushed salmon on a bed of hearty bacon clam chowder.

Ingredients

• 4 slices thick slice bacon, chopped

• splash of water

• 4-6 oz salmon fillets

• 1 onion, chopped

• 1 ribs celery, chopped

• 2 clove garlic, minced

• 1 can (142 g) clams and their juice

• 1 cup heavy cream

• ¼ cup sherry

• 1 bay leaf

• ½ cup water

• 1 tsp cornstarch

• 2 green onions, freshly chopped

• 2 Tbsp freshly chopped parsley

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Directions

1. Toss the bacon pieces into a medium saucepan with a splash of water.

   By adding water to the raw bacon you’re less likely to burn it as it gradually

   releases its fat and browns evenly. Stir over medium-high heat until the bacon

   crisps nicely and browns evenly. Strain out the crisped bacon and set aside.

2. Add the salmon filets to the searing hot bacon fat remaining in the pan.

   Quickly sear each side for 2 to 3 minutes, turning carefully. Remove the filets

   to a plate to rest. Add the onions, garlic and celery to the pan and cook until they

   soften and aromatize 5 minutes or so. Add the clams and their juice, the cream,

   sherry and bay leaf and bring everything to a simmer. In a small bowl sprinkle the

   cornstarch into the water and whisk or stir smooth. Slowly pour the slurry mixture

   into the chowder, stirring continuously, cooking for a few minutes until the starch

   dissolves in and thickens the chowder.

3. Nestle the salmon back in the pan, into the rich chowder. Cover with a tight fitting

   lid and lightly simmer until the fish cooks through, about 5 minutes more.

   Carefully transfer the salmon fillets into bowls, ladle the chowder over them and

   sprinkle with green onions and parsley. Serve and share.

This Recipe Can Be Seen Here

bon appetit