Pan-Seared Salmon with Summer Succotash



  • 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


  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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