blackened-salmon-recipeThis shallot corn mixture is so good you could eat it by the spoonful, as a dip or overtop a salad.

1 1/2 lbs. salmon
1 tsp. salt
1 tsp. freshly ground black pepper
5 Tbsp. unsalted butter, divided
2 cloves garlic, minced
1 Tbsp. olive oil
2 shallots, minced
1 Tbsp. brown sugar
3 ears sweet corn, cut from the cob
3/4 cup pimento peppers, diced

Preheat broiler to high.

Season salmon with salt and pepper and place on a baking sheet. Melt 4 tablespoons butter and add in
garlic. Brush garlic butter over salmon. Broil salmon until top is opaque and fish is flaking, about 8 to 10 minutes.

In a small separate saucepan over medium-low heat, add remaining one tablespoon of butter and olive oil. Add shallots and stir. Cook for about 5 minutes, until the shallots turn translucent. Stir in brown sugar and cook until caramelized, about 10 minutes. Stir in corn and diced peppers. Cook for another minute until mixture is warmed.

Remove salmon from oven and brush the remaining garlic butter overtop. Serve with shallot corn mixture.

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