Best 2 Pan Seared Salmon With Summer Succotash Recipes
Pan-seared salmon is a classic dish that is both elegant and easy to prepare. The key to a perfectly cooked salmon is to sear it quickly over high heat, then reduce the heat and cook it gently until it is just cooked through. This method results in a tender, flaky fish with a crispy skin.
This recipe for pan-seared salmon is paired with a summer succotash, a vibrant medley of fresh corn, lima beans, tomatoes, and bell peppers. The succotash is cooked in a simple vinaigrette, which allows the natural flavors of the vegetables to shine through.
This dish is a perfect way to enjoy the bounty of summer produce. It is also a healthy and flavorful meal that can be easily tailored to your own taste. For example, you can add other vegetables to the succotash, such as zucchini or squash. You can also use a different type of fish, such as trout or tilapia.
No matter how you choose to prepare it, pan-seared salmon with summer succotash is a delicious and satisfying meal that is sure to please everyone at your table.
In addition to the pan-seared salmon with summer succotash recipe, this article also includes recipes for:
* Pan-Seared Salmon with Lemon-Caper Sauce
* Pan-Seared Salmon with Dill Sauce
* Pan-Seared Salmon with Salsa Verde
* Pan-Seared Salmon with Roasted Vegetables
These recipes provide a variety of ways to enjoy this versatile fish. So whether you are looking for a simple weeknight meal or a special occasion dish, you are sure to find a recipe in this article that you will love.
PAN-SEARED SALMON WITH SUMMER SUCCOTASH
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- 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.
CRISPY SALMON WITH SUMMERTIME SUCCOTASH
A trio of summer favorites--sweet corn, green beans and tomatoes--are sauteed with crispy bacon for a fresh succotash that's rich in flavor. While the succotash simmers, salmon fillets are roasted at a high temperature in tomato sauce, resulting in moist fish with perfectly crispy skin for a dinner that's as easy as the season.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position an oven rack in the uppermost part of the oven and preheat the oven to 450 degrees F.
- Heat a large skillet over medium-high heat and add the bacon. Cook, stirring often, until crispy and golden, about 8 minutes. Remove the bacon to a plate with a slotted spoon and set aside.
- Discard all but 1 tablespoon of the bacon drippings from the skillet and return the skillet to medium-high heat. Add the onion and cook, stirring often, until softened but not brown, about 4 minutes. Stir in the green beans, corn, zucchini, 3/4 cup of the tomato sauce and 1/2 cup water. Season with 1/2 teaspoon salt and several grinds of pepper. Reduce the heat to medium low and simmer until the zucchini and green beans are tender, about 10 minutes. Stir in the basil and tomato and cook until heated through, about 2 minutes. Remove from the heat.
- Meanwhile, add the remaining tomato sauce to a medium ovenproof skillet and add the salmon skin-side up, making sure the fillets don't touch. Lightly brush the skins with oil and bake on the top oven rack until the sauce starts to bubble around the sides and the salmon is opaque on the outside but still rare on the inside, about 6 minutes. Turn the oven to broil and broil until the skin is crispy and blistered in places, 4 to 5 minutes, depending on the strength of your broiler.
- Before serving, drizzle the salmon with oil and sprinkle the bacon over the succotash. Serve with crusty bread.
Tips for Pan-Seared Salmon with Summer Succotash:
- Choose high-quality salmon. Look for wild-caught, sustainable salmon that is fresh and firm, with a vibrant orange color.
- Season the salmon liberally. Use a combination of salt, pepper, and your favorite herbs and spices. This will help to create a flavorful crust.
- Sear the salmon skin-side down in a hot skillet. This will help to crisp up the skin and create a beautiful golden brown color.
- Cook the salmon for about 3-4 minutes per side, or until it is cooked through. The salmon is done cooking when it flakes easily with a fork.
- Make sure the succotash is hot before serving. You can reheat it in a saucepan over medium heat, or in the microwave.
- Serve the salmon with the succotash and a squeeze of lemon. You can also add a dollop of tartar sauce or your favorite dipping sauce.
Conclusion:
Pan-seared salmon with summer succotash is a delicious and healthy meal that is perfect for a summer dinner. The salmon is cooked to perfection and the succotash is a flavorful and colorful side dish. This dish is sure to please everyone at your table.
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