Roasted Salmon with Summer Succotash

Categories: Fish

Ingredients

• 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

Directions

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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