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Olive Oil Poached King Salmon with Roasted Corn, Bacon & Sweet Pepper Relish
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4 servings
Prep Time Icon
Prep Time:
30 minutes
Cook Time Icon
Cook Time:
20 minutes
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Total Time:
50 minutes


King Salmon with Corn & Bacon

4 ea. King Salmon, 4 oz. each portion (local if possible)
3/4 cup bacon, sliced ¼” wide
2 cups fresh corn, cut off the cob
4 cups olive oil
salt as needed

Sweet Pepper Relish

½ cup extra virgin olive oil
2 Tbsp. garlic, sliced thin
½ cup roasted red peppers, diced
½ cup roasted yellow peppers, diced
1 Tbsp. parsley, chopped
1 Tbsp. capers, rinsed, chopped


Sweet Pepper Relish

  1. Place olive oil and garlic in a small sauce pot and heat over low heat until garlic is translucent.
  2. Add peppers, parsley and capers to the cooked garlic and olive oil. Season with salt and pepper.

Corn and Bacon

  1. Heat a sauté pan over medium heat. Add bacon and cook until fat is rendered. Remove bacon and pour off all but 2 Tbsp. of oil.
  2. Add the corn to pan and sauté until golden brown. Add bacon back to the pan and season with salt and pepper.


  1. Season salmon with salt. Let sit for 5 minutes.
  2. Heat olive oil over medium-low heat (should be around 170°F). Place salmon in a single layer in the oil. Salmon should be submerged, if not, add more oil. Let salmon cook slowly in the oil until desired doneness, or approx. 4 minutes for medium rare. Remove from oil and let drain.

To Serve

Place a mound of the corn mixture on the center of the plate. Top with a portion of salmon. Place a spoonful of the sweet pepper relish on top of the salmon.


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