Seared Salmon Fillets with Edamame Succotash

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

Yield: 4 servings (serving size: 1 fillet and about 3/4 cup succotash)
Recipe from Cooking Light Fresh Food Fast

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 397
  • Calories from fat: 42%
  • Fat: 19g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 3.4g
  • Protein: 43.3g
  • Carbohydrate: 13.7g
  • Fiber: 3.2g
  • Cholesterol: 95mg
  • Iron: 1.6mg
  • Sodium: 468mg
  • Calcium: 49mg

Ingredients

  • 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

Preparation

  1. 1. Cook bacon in a large nonstick skillet over medium heat 7 minutes or until crisp.
  2. 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. 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.
My Notes

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

Add Note

Seared Salmon Fillets with Edamame Succotash Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy