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

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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


  • 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. 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.
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