Seared Salmon Fillets with Edamame Succotash |
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Prep Time: 1 Minutes Cook Time: 14 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Applewood-smoked bacon imbues this upscale version of succotash with its sweet, smoky essence. Green soybeans replace the traditional limas. 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 |
Directions:
1. Cook bacon in a large nonstick skillet over medium heat 7 minutes or until crisp.
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. 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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