Pan seared salmon with edamame succotash 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 your pallet desires!
Obviously we can all feel good about using U.S. raised produce, such as the edamame used in this dish. In addition to using US raised produce in this dish, we are pledging to purchase foods grown here in the U.S. whenever possible.
This is a sponsored post by U.S SoyPrint
Kitchen Equipment needed:
- Medium cast iron pan
- Large cast iron pan
- Metal spatula
- 2 bowls
- 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 oz. bag of frozen corn
- 1 8 oz. bag of frozen shelled edamame
- 2 lemons cut in half
- Dill or parsley sprigs for garnish
- 3 tablespoons vegetable oil divided
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.
- 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.
- Steam edamame in bag for 3 minutes. It will finish cooking in pan. Set aside in a bowl and cover with foil.
- 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.
- Use a paper towel to wipe out pan, and set aside to use for finishing succotash.
- Pre-heat oven to 350 F.
- Start to heat up enough vegetable oil in the large cast iron pan over medium high heat.
- 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.
- 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.
- Now spoon in the shredded garlic in oil, and cook until fragrant.
- Add in the peppers, and stir to mix cooking for about 1 minute. Season with salt and pepper.
- Time to add in the edamame, and corn, and heat thru.
- 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.
- Category: entree
- Method: stove top
- Cuisine: american
Keywords: edamame salmon succotash