Pan-Seared Salmon With Summer Succotash
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
54
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Creme Fraiche1 cup
Grain Mustard (whole-)1 tsp
Kosher Salt3 tbsps
Extra-Virgin Olive Oil1 small
Red Bell Pepper (diced 3/4 cup)1 large
Shallot (diced 1/4 cup)2 tbsps
Basil (chopped fresh)2 tsps
Lemon JuiceDirections:
1
Preheat the oven to 350 degrees F
2
For the sauce: In a medium bowl whisk together the creme fraiche, mustard, lemon zest, lemon juice and salt
3
Cover with plastic wrap and set aside
4
For the salmon: Sprinkle the salmon fillets on all sides with the salt
5
Heat the olive oil in a large oven-proof skillet over medium-high heat
6
With tongs, gently place the salmon, flesh-side down, in the pan
7
Allow the salmon to cook, undisturbed, for 3 minutes to form a golden crust
8
Using a spatula, gently flip each fillet
9
Transfer the pan to the oven for an additional 5 minutes
10
Remove from the oven and cover with foil to keep warm
11
For the succotash: Heat the olive oil in a medium skillet over medium-high heat
12
Add the red peppers and shallots and cook for 4 minutes, stirring often with a wooden spoon
13
Add the corn, edamame and salt and cook for another 3 minutes
14
Remove the pan from the heat and stir in the kale, basil and lemon juice
15
To serve: Spread 2 tablespoons of the sauce in a circle on each serving plate
16
Top with 1/2 cup of the succotash, and a salmon fillet
17
Serve with sauce on the side if desired