Pan-Seared Salmon with Summer Succotash

  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 servings
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Ingredients

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 

Directions

Preheat the oven to 350 degrees F.

For the sauce: In a medium bowl whisk together the creme fraiche, mustard, lemon zest, lemon juice and salt. Cover with plastic wrap and set aside.

For the salmon: 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.

For the succotash: 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.

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.

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