Best Crispy Salmon With Summertime Succotash Recipes

Pan-Seared Salmon with Summer Succotash image

Provided by Giada De Laurentiis

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.

Crispy Salmon with Cucumber Salad and Spicy Mayo image

Provided by Gabriela Rodiles

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons rice vinegar, white wine vinegar or red wine vinegar
2 tablespoons fresh lime juice (from 1 lime) or lemon juice
1 tablespoon toasted sesame oil or neutral oil
Kosher salt
One 12-ounce package Persian cucumbers (about 7 cucumbers), or 12 ounces English cucumbers sliced into half-moons
1/2 cup lightly packed cilantro leaves
1/4 cup roasted salted peanuts, or any other roasted salted nut, roughly chopped
1/4 cup mayonnaise
1 tablespoon chile-garlic sauce, sambal oelek or hot sauce
1/4 cup vegetable oil or other neutral oil
Four skinless or skin-on salmon fillets, preferably center cut (6 to 8 ounces each)
3/4 cup arrowroot flour or cornstarch
1/4 teaspoon cayenne pepper or crushed red pepper

Steps:

Whisk together the vinegar, lime juice, sesame oil and a large pinch of salt in a large bowl. Thinly slice the cucumbers lengthwise about 1/8-inch thick with a mandoline or vegetable peeler. Add the cucumbers to the bowl with the dressing; add the cilantro and peanuts and toss until evenly coated. Taste and adjust the seasoning with more salt, if needed. Stir together the mayonnaise and chile-garlic sauce in a small bowl until smooth. Set both aside for serving.
Heat the oil in a large nonstick skillet over medium heat. Season the salmon fillets with a large pinch of salt. Place the arrowroot or cornstarch in a medium shallow bowl or baking dish and whisk in the cayenne and 1/4 teaspoon salt. Dredge the salmon fillets until each side is well coated.
Once the oil is shimmering and hot, carefully add the salmon. Cook until well browned and just cooked through, 4 to 5 minutes per side.
Give the cucumber salad a toss, then transfer to a serving bowl. Place each salmon fillet on a plate, drizzle with the spicy mayo and serve with the cucumber salad.

Succotash image

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield about 4 to 6 side dish serving

Number Of Ingredients 12

2 tablespoons unsalted butter
1 small yellow onion, chopped
3 cloves garlic, minced
1/4 jalapeno, seeded and minced
1 tablespoon plus 1 teaspoon kosher salt
Freshly ground black pepper
2 heaping cups fresh corn kernels (from about 4 ears)
1 to 2 teaspoons sugar, depending on the sweetness of the corn (optional)
2 cups cooked lima beans, or one 10-ounce package frozen fordhook lima beans, thawed
1 tablespoon chopped fresh marjoram or oregano
4 ounces grape or cherry tomatoes, quartered
2 tablespoons chopped flat-leaf parsley

Steps:

Melt the butter in a saucepan over medium heat. Add the onion, garlic, jalapeno, and salt and season with pepper to taste. Cook, covered, stirring occasionally, until soft, about 5 minutes. Add the corn and sugar and cook, covered, stirring occasionally, until soft, about 10 minutes. (If the mixture gets dry while cooking add a couple teaspoons of water.) Raise the heat to medium-high, add the lima beans and marjoram and cook, stirring, for 3 minutes. Stir in the tomatoes and parsley and season generously with pepper. Serve immediately.