Seared Salmon Fillets with Edamame Succotash

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.