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
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
How to Make It
Cook bacon in a large nonstick skillet over medium heat 7 minutes or until crisp.
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.
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.
This is amazing. Using the bacon grease gives the fish a crispy top, and the succotash a smoky flavor. I highly recommend this recipe. I didn't use the package of onions and bell peppers...I didn't understand how that fit in with the dish.
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