Pan-Seared Salmon with Summer Succotash
- prep time15 min
- total time 30 min
- serves 4
This dish is fresh, flavourful and full of colours, particular the succotash: a mix of chopped veggies, corn, edamame, baby kale and herbs.
½ cup creme fraiche
¼ cup whole grain mustard
2 tsp lemon zest (1 large lemon)
¼ cup lemon juice (2 lemons)
¼ tsp kosher saltSalmon
4 (6-oz) skinless salmon fillets, wild preferred
½ tsp kosher salt
2 Tbsp extra-virgin olive oilSuccotash
3 Tbsp extra-virgin olive oil
1 small red bell pepper, diced (3/4 cup)
1 large shallot, diced (1/4 cup)
1 cup corn kernels, cut from 2 cobs, or 1 cup thawed frozen corn
¾ cup frozen shelled edamame, thawed
½ tsp kosher salt
½ cup baby kale, roughly chopped
2 Tbsp chopped fresh basil
2 tsp lemon juice
1. Preheat the oven to 350ºF.
2. In a medium bowl whisk together the creme fraiche, mustard, lemon zest, lemon juice and salt. Cover with plastic wrap and set aside.Salmon
1. Sprinkle the salmon fillets on all sides with the salt. Heat the olive oil in a large oven-proof skillet over medium-high heat. With tongs, gently place the salmon, flesh-side down, in the pan. Allow the salmon to cook, undisturbed, for 3 minutes to form a golden crust. Using a spatula, gently flip each fillet. Transfer the pan to the oven for an additional 5 minutes. Remove from the oven and cover with foil to keep warm.Succotash
1. Heat the olive oil in a medium skillet over medium-high heat. Add the red peppers and shallots and cook for 4 minutes, stirring often with a wooden spoon. Add the corn, edamame and salt and cook for another 3 minutes. Remove the pan from the heat and stir in the kale, basil and lemon juice.
2. To serve: Spread 2 tablespoons of the sauce in a circle on each serving plate. Top with 1/2 cup of the succotash, and a salmon fillet. Serve with sauce on the side if desired.