Peppered Salmon With Grilled Corn Succotash Recipes

CRISPY SALMON WITH SUMMERTIME SUCCOTASH

Steps:

• Position an oven rack in the uppermost part of the oven and preheat the oven to 450 degrees F.
• Heat a large skillet over medium-high heat and add the bacon. Cook, stirring often, until crispy and golden, about 8 minutes. Remove the bacon to a plate with a slotted spoon and set aside.
• Discard all but 1 tablespoon of the bacon drippings from the skillet and return the skillet to medium-high heat. Add the onion and cook, stirring often, until softened but not brown, about 4 minutes. Stir in the green beans, corn, zucchini, 3/4 cup of the tomato sauce and 1/2 cup water. Season with 1/2 teaspoon salt and several grinds of pepper. Reduce the heat to medium low and simmer until the zucchini and green beans are tender, about 10 minutes. Stir in the basil and tomato and cook until heated through, about 2 minutes. Remove from the heat.
• Meanwhile, add the remaining tomato sauce to a medium ovenproof skillet and add the salmon skin-side up, making sure the fillets don't touch. Lightly brush the skins with oil and bake on the top oven rack until the sauce starts to bubble around the sides and the salmon is opaque on the outside but still rare on the inside, about 6 minutes. Turn the oven to broil and broil until the skin is crispy and blistered in places, 4 to 5 minutes, depending on the strength of your broiler.
• Before serving, drizzle the salmon with oil and sprinkle the bacon over the succotash. Serve with crusty bread.

PAN-SEARED SALMON WITH SUMMER SUCCOTASH

Steps:

• Preheat the oven to 350 degrees F.
• For the sauce: In a medium bowl whisk together the creme fraiche, mustard, lemon zest, lemon juice and salt. Cover with plastic wrap and set aside.
• For the salmon: Sprinkle the salmon fillets on all sides with the salt. Heat the olive oil in a large oven-proof skillet over medium-high heat. With tongs, gently place the salmon, flesh-side down, in the pan. Allow the salmon to cook, undisturbed, for 3 minutes to form a golden crust. Using a spatula, gently flip each fillet. Transfer the pan to the oven for an additional 5 minutes. Remove from the oven and cover with foil to keep warm.
• For the succotash: Heat the olive oil in a medium skillet over medium-high heat. Add the red peppers and shallots and cook for 4 minutes, stirring often with a wooden spoon. Add the corn, edamame and salt and cook for another 3 minutes. Remove the pan from the heat and stir in the kale, basil and lemon juice.
• To serve: Spread 2 tablespoons of the sauce in a circle on each serving plate. Top with 1/2 cup of the succotash, and a salmon fillet. Serve with sauce on the side if desired.

PEPPER-CRUSTED SALMON WITH PINTO BEANS, CORN AND TOMATOES

Steps:

• Sprinkle top side of salmon with paprika, salt and a heavy coating of pepper.
• Press spices into fish, cover and refrigerate.
• Heat 1 tablespoon of oil in large saucepan, over medium heat, and add onion.
• Cook, until onion begins to brown, about 4 minutes.
• Add tomatoes, peppers and corn; cook 5 minutes.
• Add beans, liquid from tomato can and tomato sauce.
• Season with salt and pepper; simmer for 8 minutes.
• While sauce is simmering, heat remaining oil in large skillet and place salmon top side down in pan; cook 4 minutes.
• Carefully turn salmon over and cook other side for 4 minutes.
• Pour sauce over salmon to serve.