Pan-Seared Salmon with Summer Succotash

Deselect All

Sauce:

1/2 cup creme fraiche

1/4 cup whole-grain mustard 

2 teaspoons lemon zest (1 large lemon)

1/4 cup lemon juice (2 lemons)

1/4 teaspoon kosher salt 

Salmon:

Four 6-ounce skinless salmon fillets, wild preferred

1/2 teaspoon kosher salt

2 tablespoons extra-virgin olive oil 

Succotash:

3 tablespoons 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 

3/4 cup frozen shelled edamame, thawed 

1/2 teaspoon kosher salt 

1/2 cup baby kale, roughly chopped 

2 tablespoons chopped fresh basil 

2 teaspoons lemon juice