Pan Roasted Salmon with Summer Succotash
Talk about a taste of summer! This is it! Made with fresh corn, baby limas and homegrown tomatoes, this dish tastes fresh and light! The salmon cooks in six minutes, three minutes on the stove and three minutes in the oven. It is absolutely moist and delicious! The succotash is quick and easy to make, and can be made a day ahead if you need to. The whole dish sits on top of a mustard, lemon cream sauce that is made with creme fraiche (or you can use light sour cream) It is very light and adds so much flavor! This dish is super easy to make, but is a beautiful and unique dinner to serve! I think it is great to branch out and try new dishes......Go ahead and impress your family or friends!
Here is what you need:
For the salmon:
4 skinless filets of salmon, wild caught preferred
1 Tablespoon olive oil
1/2 teaspoon kosher salt
Fresh dill sprigs for garnish (optional)
For the succotash:
2 Tablespoons olive oil
1 cup chopped onion
1 large garlic clove, minced
3 cups tomatoes, small dice
Fresh corn kernels cut from 4 ears of fresh corn ( 2 cups frozen corn can be substituted )
2 cups fresh baby limas ( or about 10 ounces frozen baby limas or butter beans thawed)
1/4 cups chopped fresh basil leaves
For the sauce:
1/2 cup creme fraiche ( light sour cream can be substituted)
1/2 cup whole-grain mustard
Zest and juice from two lemons
1/4 teaspoons kosher salt
Make the succotash. Heat oil in heavy skillet or pot over medium heat. Add the onion and sprinkle with the salt. Saute the onion about 5 minutes, or until translucent. Add garlic, stir about 1 more minute. Add all other ingredients except the basil. Cover and reduce heat to medium-low, simmer until corn and limas are tender, about 20 minutes, stirring occasionally. Salt and pepper to taste. Stir in basil right before serving.
Make the sauce. Mix all of the ingredients, cover and set aside.
Make the salmon. Preheat oven to 375. Add olive oil to a cast iron, or heavy skillet, and heat up a minute on medium-high heat. Using tongs, gently place salmon filets flesh side, or top-side down in the pan. Allow the salmon to cook undisturbed for three minutes to form a golden crust on top. Using a spatula, gently
flip each filet. Place the skillet in the preheated oven for 3-4 minutes. Remove from oven and cover with foil to keep warm.
To plate, place about 2 tablespoons of sauce on each plate in a circle in center of the plate. Put 1/2 cup or so of succotash in the middle of the circle of sauce . Place a filet of salmon on top of the succotash. Spoon a little more succotash on top of the filet. Top with the dill sprig to garnish. Wow! Beautiful! Enjoy this delicate and delicious summer dish soon!