Poached Salmon with Basil Butter and Succotash

Poached Salmon with Basil Butter and Succotash
Photo by Laura Stolpman


  • 1/3 cup heavy cream
  • 1 teaspoon freshly squeezed lemon juice
  • 1 small onion
  • ½ cup Fish Stock
  • 1 cup mixed shell beans, such as cranberry, fava, lima, flageolets, and/or butter beans
  • freshly ground black pepper
  • 1 large shallot
  • + 8 more ingredients
    • Kosher salt to taste
    • 3 tablespoons unsalted butter
    • 4 6-ounce wild salmon fillets, skin and any pin bones removed
    • 3 tablespoons fresh basil (preferably a mix of green and purple basil)
    • ½ cup (1 stick) unsalted butter
    • ½ cup dry white wine
    • 1 cup fresh corn kernels (from about 1 large ear of corn)
    • 1 cup Chicken Stock, high-quality low-sodium store-bought chicken stock, or water

Bring a large pot of salted water to a boil and fill a large bowl halfway with ice water. Add the beans to the boiling water and blanch for 2 to 3 minutes, then drain, transfer to the ice water to stop the cooking and set the color, drain again, and set aside. Heat a wide, deep, heavy-bottomed sa...

View full recipe at Epicurious


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