Seared Salmon Fillets with Edamame Succotash

Seared Salmon Fillets with Edamame SuccotashRecipe
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.