Roasted Salmon with Summer Succotash

(from xombi’s recipe box)

Source: Giada

Prep time: 15 minutes
Cook time: 15 minutes
Serves 4 people

Categories: Fish


  • For the Sauce:
  • 1/2 cup crème fraîche
  • 1/4 cup whole-grain mustard
  • 2 teaspoons lemon zest (from 2 lemons)
  • 1/4 cup lemon juice (from 2 lemons)
  • 1/4 teaspoon kosher salt
  • For the Salmon:
  • 4 (6-ounce) skinless fillets of salmon, wild preferred
  • 1/2 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil
  • For the Succotash:
  • 3 tablespoons extra-virgin olive oil
  • 1 small red bell pepper (about ¬æ cup) diced
  • 1 large shallot (about 1/4 cup) diced
  • 3/4 cup frozen, shelled edamame, thawed
  • 1 cup corn kernels, cut from 2 cobs
  • 1/2 teaspoon kosher salt
  • 1/2 cup baby kale, roughly chopped
  • 2 teaspoons lemon juice (from 1/2 lemon)
  • 2 tablespoons chopped basil


  1. Preheat the oven to 375°F. In a medium bowl, whisk together the crème fraîche, mustard, lemon zest, lemon juice, and salt. Cover with plastic wrap and set aside.

  2. Heat a large ovenproof skillet over medium-high heat. Season the salmon on all sides with the salt.

  3. Add the olive oil to the pan and use tongs to gently place the salmon flesh-side down in the pan. Allow the salmon to cook undisturbed for 3 minutes to form an even, golden crust. Using a spatula, gently flip each fillet. Place the pan in the preheated oven and cook for an additional 3 to 4 minutes for medium doneness. Remove from the oven and cover with foil to keep warm.

  4. Heat a medium skillet over medium-high heat. Add the olive oil, red pepper, and shallots and cook for 4 minutes, stirring often with a wooden spoon. Add the edamame, corn, and salt and continue to cook for an additional 3 minutes. Remove the pan from the heat and stir in the kale, lemon juice, and basil.

  5. To serve, place 2 tablespoons of the sauce in a circle onto each serving plate, then top with a ½ cup of the succotash and a salmon fillet. Serve with more sauce on the side if desired.

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