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      RECIPE TITLE "Parmesan-And-Bacon-Crusted Salmon With Corn, Spinich, And Clam Chowder Sauce"
    Author: chef Roy Yamaguchi, courtesy of HSN

    ... more great Roy Yamaguchi recipes on our GREAT CHEFS page!

    yieldsServes 4 time --- difficulty moderate

    "This recipe is from my new pacific Rim Cookbook by Roy Yamaguchi with John Harrison Ten Speed Press copyright 2005".

    This recipe from our restaurant in Bonita Springs, on Florida's west coast, was inspired by Jasper White's cookbook on New England cooking. I enjoy that style of eating and I love chowders, and these ingredients, which echo traditional New England fare, combine wonderfully well. This dish has proved a huge hit with our restaurant guests, in part because of the unique crust, which can also be used with meatier fish such as tuna and swordfish.

      RECIPE INGREDIENTS

    Clam chowder sauce
    2 tablespoons olive oil
    1 tablespoon minced garlic
    2 tablespoon minced shallots
    1 tablespoons fresh thyme leaves
    2 cups bottled clam juice, or 1 cup canned clam juice
    ½ cup (1 stick) unsalted butter chopped
    Salt and freshly ground black pepper

    Corn and spinach
    4 ears sweet corn
    Salt and freshly ground pepper
    4-tablespoons unsalted butter
    1 tablespoon minced garlic
    2 tablespoons fresh thyme leaves
    4 cups packed spinach leaves

    Parmesan bacon crust
    3 slices bacon, cut into ¼ inch strips
    8 cloves garlic minced
    1 cup panko (Japanese bread crumbs)
    1 cup shaved or grated Parmesan cheese

    Salmon
    4 (6-ounce) salmon fillets
    Salt and freshly ground black pepper

      RECIPE METHOD

    # To prepare the sauce, heat the olive in a small, heavy stainless steel saucepan over medium heat. Add the garlic, shallots, and thyme, and sauté for about 1 minute. Add the clam juice, bring to a boil, and cook to reduce by half. Gradually whisk in the butter until it is melted and incorporated. Season with salt and pepper to taste. Remove from the heat and set aside.

    # To prepare the corn and spinach, stand the corn upright on a cutting board and carefully cut the kernels from the cobs with a sharp knife. Transfer to a large, dry skillet and dry roast over medium heat for 1 to 2 minutes until the kernels just begin to pop. Season with salt and pepper to taste and stir in the butter and garlic. Cook until the corn browns slightly, about 2 minutes, and then add the thyme and spinach. Sauté 1 minute longer, until the spinach is just wilted. Set aside and keep warm.

    # To prepare the crust, put the bacon in a dry, heavy stainless-steel skillet or sauté pan over medium heat and cook for 1 to 2 minutes, or until the bacon is about half cooked and releasing its fat. Add the garlic and continue to sauté until the bacon is cooked but not yet crisp. Stir in the panko and let it toast for about 10 seconds. Add the cheese and cook until melted. Remove from the heat.

    # Season the salmon with salt and pepper to taste and spread the fillets on one side with a layer of the crust mixture about 1/8 inch thick. Carefully return the salmon, crust side down, to the skillet or pan in which the crust was prepared, and sear over medium-high heat for about 2 minutes, or until the crust browns. Turn over and cook the other side for 4 to 5 minutes, or until still slightly translucent in the center

    # Spoon the corn and spinach onto warmed serving plates and smooth out to form a bed for the salmon. Arrange the salmon on top and spoon the warm clam chowder sauce around the fish.


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