Corn Succotash with Pan-Seared Salmon

Course dinner

Cuisine American

Keyword edamame, salmon

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 719kcal

Author Bruce and Dina Miller

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.
24 ounces salmon, 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

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

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.
24 ounces salmon
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.

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

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