Seared Salmon with Summer Succotash

Learn how to pan sear salmon with this easy pan Seared Salmon with Summer Succotash recipe. It’s a quick and easy dinner recipe to make any night of the week!

This pan Seared Salmon is light and crispy on the outside and flaky tender on the inside. It’s served with a delicious light lemon sauce and garnished with a sweet Summer Succotash made of crisp green beans cut into wee bits, fresh corn and sweet cherry tomatoes.  This is a perfect light summer dish to make!

The sauce for this dish is completely luscious, and you might be tempted to drink it.  If you do bread, you might want to serve this dish with a gorgeous crusty loaf so you have something to mop of this sauce with.  The garnish for this dish is a simple one.  Fresh haricot certs (French green beans) or regular thin green beans are cut into small wee bits of pieces, similar in size to corn kernels.  The vegetables are plunged into boiling water for a quick minute then plunged in an ice bath to keep them from overcooking. The succotash is light and crisp and left unseasoned so you can taste the fresh sweetness of the vegetables themselves.

Pan Seared Salmon Recipe

•  4  boneless salmon fillets (wild caught king salmon or sockeye salmon – avoid farm raised)
•  Salt and freshly ground black pepper
•  3 tablespoons extra-virgin olive oil
•  1 cup low-sodium chicken broth
•  juice of 1 lemon
•  1 tablespoon clover honey
•  3 tablespoons unsalted butter  
•  2 cups fresh green beans (Haricot certs or thin green beans), cut into small pieces the size of corn kernels
•  2 cups corn kernels fresh (from about 2 ears) or frozen
•  1 cup cherry tomatoes

Find printable recipe with the measurements below.

How To Pan Sear Salmon

The key to making a good fish dish, is the butter and oil must first be heated in the pan.  You want the pan good and hot so the fish sizzles the second it his the pan, that way it will brown before it overcooks.  If you start off with a cold pan right from the cabinet, your fish will taste dull and dry.

1. Bring a medium pot of salted water to a boil.
2. Add the green beans and corn and cook for just about 30 to 45 seconds.
3. Drain and rinse under cold running water to cool.
4. Add the cherry tomatoes to the boiling water and cook for about 30 to 45 seconds.
5. Drain and rinse under cold running water to cool.
6. In a large bowl, combine the green beans, corn and tomatoes.
7. Season with a little sea salt.

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Yield: 4 servings

Seared Salmon with Summer Succotash

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Learn how to pan sear salmon with this easy pan Seared Salmon with Summer Succotash recipe. It's a quick and easy dinner recipe to make any night of the week!

Ingredients

• 4  boneless salmon fillets (wild caught king salmon or sockeye salmon - avoid farm raised)
• Salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1 cup low-sodium chicken broth
• juice of 1 lemon
• 1 tablespoon clover honey
• 3 tablespoons unsalted butter  

googleon: all

• 2 cups fresh green beans (Haricot certs or thin green beans), cut into small pieces the size of corn kernels
• 2 cups corn kernels fresh (from about 2 ears) or frozen
• 1 cup cherry tomatoes

Instructions

1. In a large skillet over medium-high heat, heat oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper.
2. Cook salmon until deeply golden, about 6 minutes, then flip over and cook 2 minutes more.
3. Transfer to a plate.

For the Lemon Sauce

1. Wipe your pan clean.
2. Reduce heat to medium, then add 1 tablespoon of butter and the lemon juice and simmer for about 2 to 3 minutes.
3. Add chicken broth to skillet and season with salt.
4. Simmer on low for about 3 to 5 minutes or until reduced.
5. Add remaining 2 tablespoons butter and stir.
6. Return salmon back to skillet and simmer for another 2 to 3 minutes.
7. Garnish with Summer Succotash and serve immediately.

For the Summer Succotash

1. Bring a medium pot of salted water to a boil.
2. Add the green beans and corn and cook for just about 30 to 45 seconds.
3. Drain and rinse under cold running water to cool.
4. Add the cherry tomatoes to the boiling water and cook for about 30 to 45 seconds.
5. Drain and rinse under cold running water to cool.
6. In a large bowl, combine the green beans, corn and tomatoes.
7. Season with a little salt is all.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 780Total Fat: 49gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 166mgSodium: 238mgCarbohydrates: 32gFiber: 4gSugar: 12gProtein: 56g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.