Seared Salmon Fillets with Edamame Succotash

Seared Salmon Fillets with Edamame Succotash
Photo by Oxmoor House

Ingredients

  • 1/8 teaspoon salt
  • 4 (6-ounce) salmon fillets (about 1 inch thick)
  • 1 cup frozen shelled edamame (green soybeans)
  • ¼ cup water
  • 3 applewood-smoked bacon slices
  • 1 (8-ounce) container refrigerated prechopped tomato, onion, and bell pepper mix
  • ¼ teaspoon freshly ground black pepper
  • + 3 more ingredients
    • ½ teaspoon dried thyme
    • 1 cup frozen yellow and white whole-kernel corn
    • ¼ teaspoon salt

1. Cook bacon in a large nonstick skillet over medium heat 7 minutes or until crisp. 2. While bacon cooks, sprinkle fillets evenly with 1/4 teaspoon salt and black pepper. When bacon is done, transfer it to paper towels to drain; crumble bacon. 3. Add fillets, skin sides up, to drippings in pan. ...

View full recipe at My Recipes

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