Pan Seared Salmon With Summer Succotash Food

CRISPY-SKIN PAN-SEARED SALMON WITH SUMMERTIME SUCCOTASH

Steps:

• Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat dry with paper towels.
• Season both sides of each salmon fillet with salt and pepper. Spread the flour in a pie plate or a wide, shallow bowl. Dip the skin side of each fillet in the flour, shaking off the excess. As the fillets are coated, set them aside, coated-side up, on a plate.
• Place a large frying pan, preferably nonstick, over medium-high heat. When the pan is hot, add 1 Tbsp. each of the butter and olive oil and swirl to coat the bottom of the pan. Add the shallot and garlic and sauté just until fragrant, about 1 minute. Add the corn, zucchini, and bell pepper and sauté, stirring frequently, until crisp-tender and just beginning to brown at the edges, about 5 minutes. Stir in half of the basil and season with salt and pepper. Keep the succotash warm until ready to serve.
• Place a large frying pan, preferably cast iron, over medium-high heat. When the pan is hot, add the remaining 3 Tbsp. olive oil and swirl to coat the bottom of the pan. Add the salmon fillets, skin-side down, then press down on each fillet with the back of a metal spatula to maximize the contact with the surface of the pan. (This helps crisp the skin.) Cook on one side, without disturbing, until the skin is crisp and browned, about 4 min¬utes. Add the remaining 1 Tbsp. butter to the pan and swirl it around the fillets. Turn the fillets skin-side up and cook until the salmon is almost opaque throughout but still very moist, or an instant-read thermometer inserted into the center registers 115° to 120°F [45° to 49°C], about 3 minutes longer.
• Spoon a generous serving of the warm succotash in the center of each warmed dinner plate, place a salmon fillet, skin-side up, on top, and garnish with the remaining basil. Serve immediately.

CRISPY SALMON WITH SUMMERTIME SUCCOTASH

Steps:

• Position an oven rack in the uppermost part of the oven and preheat the oven to 450 degrees F.
• Heat a large skillet over medium-high heat and add the bacon. Cook, stirring often, until crispy and golden, about 8 minutes. Remove the bacon to a plate with a slotted spoon and set aside.
• Discard all but 1 tablespoon of the bacon drippings from the skillet and return the skillet to medium-high heat. Add the onion and cook, stirring often, until softened but not brown, about 4 minutes. Stir in the green beans, corn, zucchini, 3/4 cup of the tomato sauce and 1/2 cup water. Season with 1/2 teaspoon salt and several grinds of pepper. Reduce the heat to medium low and simmer until the zucchini and green beans are tender, about 10 minutes. Stir in the basil and tomato and cook until heated through, about 2 minutes. Remove from the heat.
• Meanwhile, add the remaining tomato sauce to a medium ovenproof skillet and add the salmon skin-side up, making sure the fillets don't touch. Lightly brush the skins with oil and bake on the top oven rack until the sauce starts to bubble around the sides and the salmon is opaque on the outside but still rare on the inside, about 6 minutes. Turn the oven to broil and broil until the skin is crispy and blistered in places, 4 to 5 minutes, depending on the strength of your broiler.
• Before serving, drizzle the salmon with oil and sprinkle the bacon over the succotash. Serve with crusty bread.