Edamame succotash served with pan-seared salmon is such a quick and nutrituous meal. This dish comes together in less than 45 minutes, including prep! The nice thing about this dish, is it provides a nutritious serving of fish, and veggies. In addition, you can switch up the seasoning to give it whatever flair you desire!
Ingredients needed for edamame succotash with salmon:
- Salmon:
- Key Role: Main protein source.
- Why Important: Rich in omega-3 fatty acids, it provides a hearty and nutritious base with a rich, flavorful taste that complements other ingredients.
- Red Onion:
- Key Role: Adds crunch and a slight sweetness.
- Why Important: Provides a sharp, tangy flavor that balances the richness of the salmon and adds textural contrast.
- Red Pepper:
- Key Role: Adds color and sweetness.
- Why Important: Enhances the visual appeal of the dish with its vibrant color and contributes a subtle sweetness and crunch.
- Jalapeño:
- Key Role: Adds heat and spice.
- Why Important: Introduces a spicy kick, enhancing the flavor profile and adding depth to the dish.
- Corn:
- Key Role: Adds sweetness and texture.
- Why Important: Provides a sweet, slightly crunchy element that pairs well with the other ingredients, balancing the heat from the jalapeño and the tang from the onion.
- Edamame:
- Key Role: Adds protein and a unique texture.
- Why Important: Contributes additional protein and a slight nutty flavor, enhancing the dish’s nutritional profile and providing a different texture.
- Lemons:
- Key Role: Adds acidity and freshness.
- Why Important: The juice and zest add a bright, fresh acidity that cuts through the richness of the salmon and ties the flavors together.
- Herbs:
- Key Role: Adds freshness and complexity.
- Why Important: Fresh herbs like cilantro, parsley, or dill add aromatic complexity, enhancing the overall flavor and providing a fresh, vibrant finish.
- Spices:
- Key Role: Adds depth and enhances flavor.
- Why Important: Spices like black pepper, paprika, cumin, or coriander add depth and complexity, highlighting and complementing the natural flavors of the main ingredients.
Together, these ingredients create a balanced, flavorful, and visually appealing dish with a variety of textures and tastes. The combination of fresh vegetables, spices, and herbs with the rich, protein-packed salmon results in a nutritious and delicious meal.
Succotash
Succotash is a savory mélange of corn and beans, is a noble dish with a long history. We have 17th-century Native Americans to thank for it; they introduced the stew to the struggling colonial immigrants.
Is edamame succotash a healthy food?
It’s comprised of several vegetables and is high in vitamins and fiber. So yes, it’s healthy, but we made it even healthier with the substitution of edamame. Although some versions containe bacon and cream, when made with just veggies and a little oil, it can be a lower calorie, and tasty meal!
What is edamame?
Edamame is a type of soybean that is harvested before it fully matures, and it is often served as a snack or appetizer. Edamame is a good source of protein, fiber, vitamins, and minerals. It is also low in calories and makes a great addition to any meal.
Can I use fresh or frozen edamame in this dish?
You can use fresh or frozen. Select frozen edamame that is free of any added sauces and salt and is already shelled. You can find shelled edamame (or Mukimame-which refers to shelled edamame) at most grocery stores. If using fresh edamame, look for pods or beans that are bright green in color and firm to the touch.
Servings: 4 servings
Calories: 298kcal
Equipment
- pan
Ingredients
- 4 8 ounce fillets of salmon with skin on
- 1 teaspoon chili lime seasoning
- 1 teaspoon garlic granules
- salt and pepper
- 1 red onion diced medium
- 2 jalapeños diced small
- 1 red pepper diced medium
- 3 garlic cloves shredded
- 1 10 ounce bag of frozen corn
- 1 8 ounce bag of frozen shelled edamame
- 2 lemons cut in half
- Dill or parsley sprigs for garnish
- 3 tablespoons vegetable oil divided
Instructions
Prep vegetables and season salmon:
- Chop peppers and onions. Shred garlic and place in small container with 1 teaspoon of vegetable oil and set aside.salt and pepper, 1 red onion diced medium, 3 tablespoons vegetable oil divided
- Rub a small amount of vegetable oil on both sides of the salmon. Place skin side down on a plate. Season with salt, cracked black pepper and garlic granules.4 8 ounce fillets of salmon with skin on, 1 teaspoon garlic granules, salt and pepper, 3 tablespoons vegetable oil divided
- Steam edamame in bag for 3 minutes. It will finish cooking in pan. Set aside in a bowl and cover with foil.1 8 ounce bag of frozen shelled edamame
Prepare corn:
- Heat up a medium cast iron pan with a tablespoon of vegetable oil. When almost smoking, put in frozen corn. Stir with spatula, and season with chili lime seasoning. Cook till a golden char. Takes 5-8 minutes. Remove corn and put into a bowl and cover with foil.1 10 ounce bag of frozen corn
- Use a paper towel to wipe out pan, and set aside to use for finishing succotash.3 tablespoons vegetable oil divided
Prepare salmon:
- Pre-heat oven to 350 F.
- Start to heat up enough vegetable oil in the large cast iron pan over medium high heat.3 tablespoons vegetable oil divided
- When pan is almost smoking place salmon into hot oil, skin side up, making sure to place in away from you to avoid any splashing oil. Cook salmon for 2 minutes, then turn over with skin side down.4 8 ounce fillets of salmon with skin on
- Next, place salmon into oven. Set timer for 5 minutes, and then check. Depending on thickness of salmon you want to make sure not to over cook. 8 oz portions should take 8-6 minutes.
Finish edamame succotash while salmon is in oven:
- Heat up 1 tablespoon of oil in medium cast iron pan. (enough to just coat bottom) When almost smoking add onions. Stir with metal spatula and cook for about 2 minutes.1 red onion diced medium
- Now spoon in the shredded garlic in oil, and cook until fragrant.3 garlic cloves
- Add in the peppers, and stir to mix cooking for about 1 minute. Season with salt and pepper.2 jalapeños diced small, 1 red pepper diced medium
- Time to add in the edamame, and corn, and heat thru.1 10 ounce bag of frozen corn, 1 8 ounce bag of frozen shelled edamame
Assemble plate:
- Place succotash on plate or in bowl. Serve salmon next to or on top of succotash.
- Garnish salmon with dill or parsley and serve with lemon half.2 lemons cut in half, Dill or parsley sprigs for garnish
Nutrition
Serving: 1piece of fish | Calories: 298kcal | Carbohydrates: 41g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 10mg | Potassium: 828mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1414IU | Vitamin C: 123mg | Calcium: 90mg | Iron: 3mg
Tried this recipe?Let us know how it was!
Give these other seafood dishes a try!
Chili Lime Salmon Burgers
The Best Smoked Salmon Spread
Easy Recipe for Butter Basted Pan Seared Halibut
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