Seared Salmon Fillets with Edamame Succotash

Seared Salmon Fillets with Edamame Succotash Recipe
Photo: Oxmoor House
Applewood-smoked bacon imbues this upscale version of succotash with its sweet, smoky essence. Green soybeans replace the traditional limas.

Prep: 1 minute; Cook: 14 minutes


4 servings (serving size: 1 fillet and about 3/4 cup succotash)

Recipe from

Oxmoor House

Recipe Time

Prep: 1 Minute
Cook: 14 Minutes

Nutritional Information

Calories 397
Caloriesfromfat 42 %
Fat 19 g
Satfat 4.7 g
Monofat 6 g
Polyfat 3.4 g
Protein 43.3 g
Carbohydrate 13.7 g
Fiber 3.2 g
Cholesterol 95 mg
Iron 1.6 mg
Sodium 468 mg
Calcium 49 mg


3 applewood-smoked bacon slices
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup water
1 (8-ounce) container refrigerated prechopped tomato, onion, and bell pepper mix
1 cup frozen yellow and white whole-kernel corn
1 cup frozen shelled edamame (green soybeans)
1/2 teaspoon dried thyme
1/8 teaspoon salt


1. Cook bacon in a large nonstick skillet over medium heat 7 minutes or until crisp.

2. While bacon cooks, sprinkle fillets evenly with 1/4 teaspoon salt and black pepper. When bacon is done, transfer it to paper towels to drain; crumble bacon.

3. Add fillets, skin sides up, to drippings in pan. Cook 4 minutes over medium-high heat or until browned. Turn fish over; add crumbled bacon, 1/4 cup water, and remaining ingredients to pan. Cover and steam 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fillets over succotash.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note