Seared Salmon with Summer Succotash

This simple Seared Salmon with Summer Succotash is a quick and easy dinner to make any night of the week.  It’s served with a delicious lemon sauce and garnished with a sweet summer vegetable medley.

This Seared Salmon with Summer Succotash has a delicious light crispness to the salmon’s outside and flaky tender on the inside. It’s served with a delicious light lemon sauce and garnished with a sweet Summer Succotash made of crisp green beans cut into wee bits, fresh corn and sweet cherry tomatoes.  This is a perfect light summer dish to make!

The key to making a good fish dish, is the butter and oil must first be heated in the pan.  You want the pan good and hot so the fish sizzles the second it his the pan, that way it will brown before it overcooks.  If you start off with a cold pan right from the cabinet, your fish will taste dull and dry.

The sauce for this dish is completely luscious, and you might be tempted to drink it.  If you do bread, you might want to serve this dish with a gorgeous crusty loaf so you have something to mop of this sauce with.  The garnish for this dish is a simple one.  Fresh haricot certs (French green beans) or regular thin green beans are cut into small wee bits of pieces, similar in size to corn kernels.  The vegetables are plunged into boiling water for a quick minute then plunged in an ice bath to keep them from overcooking. The succotash is light and crisp and left unseasoned so you can taste the fresh sweetness of the vegetables themselves.

I think this dish might make a salmon fan out of one who might turn their nose up at fish.  There are so many good reasons to incorporate salmon into your diet.  It’s loaded with heart-healthy Omega-3 fat that iis associated with a decreased risk of cardiovascular problems, such as heart attacks, strokes, heart arrhythmias, high blood pressure, and high triglycerides circulating in the blood. These benefits are best obtained when omega 3 rich fish is consumed 2 – 3 times a week. Omega 3s are also know to improve cognitive function, improve mood, offer joint protection, promote eye health, and a decreased risk in certain types of cancer.

This easy salmon recipe is my riff on the salmon dish they serve at Rusty Pelican in Newport. I’m completely in love with it, and order it every time I eat there.

And if you like this recipe, you might also like this Grilled Salmon with Citrus Salsa

and this Orange Teriyaki Glazed Salmon

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Yield: 4 servings

Seared Salmon with Summer Succotash

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

This simple Seared Salmon with Summer Succotash is a quick and easy dinner to make any night of the week. It's served with a delicious lemon sauce and garnished with a sweet summer vegetable medley.

Ingredients

• 4  boneless salmon fillets (wild caught king salmon or sockeye salmon - avoid farm raised)
• Salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1 cup low-sodium chicken broth
• juice of 1 lemon
• 1 tablespoon clover honey
• 3 tablespoons unsalted butter  

googleon: all

• 2 cups fresh green beans (Haricot certs or thin green beans), cut into small pieces the size of corn kernels
• 2 cups corn kernels fresh (from about 2 ears) or frozen
• 1 cup cherry tomatoes

Instructions

1. In a large skillet over medium-high heat, heat oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper.
2. Cook salmon until deeply golden, about 6 minutes, then flip over and cook 2 minutes more.
3. Transfer to a plate.

For the Lemon Sauce

1. Wipe your pan clean.
2. Reduce heat to medium, then add 1 tablespoon of butter and the lemon juice and simmer for about 2 to 3 minutes.
3. Add chicken broth to skillet and season with salt.
4. Simmer on low for about 3 to 5 minutes or until reduced.
5. Add remaining 2 tablespoons butter and stir.
6. Return salmon back to skillet and simmer for another 2 to 3 minutes.
7. Garnish with Summer Succotash and serve immediately.

For the Summer Succotash

1. Bring a medium pot of salted water to a boil.
2. Add the green beans and corn and cook for just about 30 to 45 seconds.
3. Drain and rinse under cold running water to cool.
4. Add the cherry tomatoes to the boiling water and cook for about 30 to 45 seconds.
5. Drain and rinse under cold running water to cool.
6. In a large bowl, combine the green beans, corn and tomatoes.
7. Season with a little salt is all.