Seared Salmon Fillets with Edamame Succotash

Name: Seared Salmon Fillets with Edamame Succotash
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Southern
Ingredients: 3 slices applewood-smoked bacon slices; 0 teaspoons freshly ground black pepper; 237 milliliters frozen yellow and white whole-kernel corn; 1 teaspoons dried thyme; 237 milliliters frozen shelled edamame (green soybeans); 680 grams salmon fillets (about 1 inch thick); 0 teaspoons salt; 0 teaspoons salt; 227 grams refrigerated prechopped tomato, onion, and bell pepper mix; 59 milliliters water

The recipe Seared Salmon Fillets with Edamame Succotash is ready in around 15 minutes and is definitely a spectacular gluten free and dairy free option for lovers of Southern food. One serving contains 401 calories, 42g of protein, and 20g of fat. This recipe serves 4. This recipe covers 34% of your daily requirements of vitamins and minerals. If you have water, thyme, whole-kernel corn, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It works well as a main course.

Instructions

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

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Bacon

Equipment you will use

Paper Towels

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.

Ingredients you will need

Real Bacon Pieces

Water

Fish

Equipment you will use

Frying Pan

Serve fillets over succotash.

Equipment

Frying Pan

Paper Towels

Ingredients

Servings:

3slices

applewood-smoked bacon slices 0teaspoons

freshly ground black pepper 237milliliters

frozen yellow and white whole-kernel corn 1teaspoons

dried thyme 237milliliters

frozen shelled edamame (green soybeans)680grams

salmon fillets (about 1 inch thick)0teaspoons

salt 0teaspoons

salt 227grams

refrigerated prechopped tomato, onion, and bell pepper mix 59milliliters

water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is GEN5 Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 9 dollars.