Peppered Salmon With Grilled Corn Succotash Recipes

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CRISPY SALMON WITH SUMMERTIME SUCCOTASH



Crispy Salmon with Summertime Succotash image

A trio of summer favorites--sweet corn, green beans and tomatoes--are sauteed with crispy bacon for a fresh succotash that's rich in flavor. While the succotash simmers, salmon fillets are roasted at a high temperature in tomato sauce, resulting in moist fish with perfectly crispy skin for a dinner that's as easy as the season.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

8 ounces bacon, cut into 1/2-inch pieces
1 small onion, diced
4 ounces green beans, cut into 1/2-inch pieces
2 ears corn, kernels cut from the cobs (about 1 1/2 cups)
1 small zucchini, diced
One 24-ounce jar tomato sauce
Kosher salt and freshly ground black pepper
1/2 cup fresh basil leaves, chopped
1 beefsteak tomato, diced
Four 6-ounce skin-on center-cut salmon fillets
Olive oil, for brushing and drizzling
Crusty bread, for serving

Steps:

  • Position an oven rack in the uppermost part of the oven and preheat the oven to 450 degrees F.
  • Heat a large skillet over medium-high heat and add the bacon. Cook, stirring often, until crispy and golden, about 8 minutes. Remove the bacon to a plate with a slotted spoon and set aside.
  • Discard all but 1 tablespoon of the bacon drippings from the skillet and return the skillet to medium-high heat. Add the onion and cook, stirring often, until softened but not brown, about 4 minutes. Stir in the green beans, corn, zucchini, 3/4 cup of the tomato sauce and 1/2 cup water. Season with 1/2 teaspoon salt and several grinds of pepper. Reduce the heat to medium low and simmer until the zucchini and green beans are tender, about 10 minutes. Stir in the basil and tomato and cook until heated through, about 2 minutes. Remove from the heat.
  • Meanwhile, add the remaining tomato sauce to a medium ovenproof skillet and add the salmon skin-side up, making sure the fillets don't touch. Lightly brush the skins with oil and bake on the top oven rack until the sauce starts to bubble around the sides and the salmon is opaque on the outside but still rare on the inside, about 6 minutes. Turn the oven to broil and broil until the skin is crispy and blistered in places, 4 to 5 minutes, depending on the strength of your broiler.
  • Before serving, drizzle the salmon with oil and sprinkle the bacon over the succotash. Serve with crusty bread.

PAN-SEARED SALMON WITH SUMMER SUCCOTASH



Pan-Seared Salmon with Summer Succotash image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

1/2 cup creme fraiche
1/4 cup whole-grain mustard
2 teaspoons lemon zest (1 large lemon)
1/4 cup lemon juice (2 lemons)
1/4 teaspoon kosher salt
Four 6-ounce skinless salmon fillets, wild preferred
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
3 tablespoons extra-virgin olive oil
1 small red bell pepper, diced (3/4 cup)
1 large shallot, diced (1/4 cup)
1 cup corn kernels, cut from 2 cobs, or 1 cup thawed frozen corn
3/4 cup frozen shelled edamame, thawed
1/2 teaspoon kosher salt
1/2 cup baby kale, roughly chopped
2 tablespoons chopped fresh basil
2 teaspoons lemon juice

Steps:

  • Preheat the oven to 350 degrees F.
  • For the sauce: In a medium bowl whisk together the creme fraiche, mustard, lemon zest, lemon juice and salt. Cover with plastic wrap and set aside.
  • For the salmon: Sprinkle the salmon fillets on all sides with the salt. Heat the olive oil in a large oven-proof skillet over medium-high heat. With tongs, gently place the salmon, flesh-side down, in the pan. Allow the salmon to cook, undisturbed, for 3 minutes to form a golden crust. Using a spatula, gently flip each fillet. Transfer the pan to the oven for an additional 5 minutes. Remove from the oven and cover with foil to keep warm.
  • For the succotash: Heat the olive oil in a medium skillet over medium-high heat. Add the red peppers and shallots and cook for 4 minutes, stirring often with a wooden spoon. Add the corn, edamame and salt and cook for another 3 minutes. Remove the pan from the heat and stir in the kale, basil and lemon juice.
  • To serve: Spread 2 tablespoons of the sauce in a circle on each serving plate. Top with 1/2 cup of the succotash, and a salmon fillet. Serve with sauce on the side if desired.

SHEET PAN SALMON AND BELL PEPPER DINNER



Sheet Pan Salmon and Bell Pepper Dinner image

An easy recipe for a quick dinner for weeknights with salmon, bell peppers, parsley, and lemon that is ready in about 30 minutes. I usually serve it with rice.

Provided by barbara

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 30m

Yield 4

Number Of Ingredients 15

2 tablespoons olive oil
4 (3 ounce) fillets salmon fillets
2 red bell peppers, chopped
1 yellow bell pepper, chopped
1 onion, sliced
6 tablespoons lemon juice
3 tablespoons olive oil
2 tablespoons water
1 tablespoon maple syrup
5 cloves garlic
1 ½ teaspoons salt
1 ½ teaspoons red pepper flakes
1 teaspoon ground cumin
½ bunch fresh parsley, chopped
1 lemon, sliced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons olive oil.
  • Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan.
  • Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan.
  • Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.
  • Serve with lemon slices and remaining sauce.

Nutrition Facts : Calories 337.1 calories, Carbohydrate 16.9 g, Cholesterol 47 mg, Fat 22.9 g, Fiber 3.7 g, Protein 18.8 g, SaturatedFat 3.3 g, Sodium 920.7 mg, Sugar 7.3 g

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