Seared Salmon with Summer Succotash

Jerry & Valerie Walker

This recipe is from Valerie Walker of Greenbrier Arkansas.

Valerie has been part of the Galiee Green family for over four years!

We received these photos and recipe from her via FB messenger.

She modified the recipe from one she found on the food network explaining, “Creme fraiche is hard to find locally so we use sour cream. We use baby Lima beans instead of edamame. And spinach instead of kale.”

Seared Salmon and Summer Succotash

Ingredients

Valerie’s baked sweet potatoes made with GGOO

Salmon

• 2 tbsp Galilee Green olive oil (GGOO)
• Four 6-ounce skinless salmon fillets
• 1/2 tsp kosher salt

Sauce

• 1/2 cup sour cream
• 1/4 cup whole-grain mustard
• 2 tsp lemon zest (1 large lemon)
• 1/4 cup lemon juice (2 lemons)
• 1/4 tsp kosher salt

Succotash

• 3 tbsp GGOO
• 1 small red bell pepper diced
• 1 large shallot diced
• 1 cup corn kernels
• 3/4 cup baby lima beans
• 1/2 tsp kosher salt
• 1/2 cup spinach, roughly chopped
• 2 tbsp chopped fresh basil
• 2 tsp lemon juice

Directions:

1. Preheat oven to 350F
2. For the sauce: In a medium bowl whisk together the sour cream, mustard, lemon zest, lemon juice and salt. Cover with plastic wrap and set aside.
3. For the salmon: Sprinkle the salmon fillets on all sides with the salt. Heat the olive oil in a large oven-proof skillet over medium-high heat. With tongs, gently place the salmon, flesh-side down, in the pan. Allow the salmon to cook, undisturbed, for 3 minutes to form a golden crust. Using a spatula, gently flip each fillet. Transfer the pan to the oven for an additional 5 minutes. Remove from the oven and cover with foil to keep warm.
4. For the succotash: Heat the olive oil in a medium skillet over medium-high heat. Add the red peppers and shallots and cook for 4 minutes, stirring often with a wooden spoon. Add the corn, lima beans and salt and cook for another 3 minutes. Remove the pan from the heat and stir in the spinach, basil and lemon juice.
5. To serve: Spread 2 tablespoons of the sauce in a circle on each serving plate. Top with 1/2 cup of the succotash, and a salmon fillet. Serve with sauce on the side if desired.

Thank you so much for sharing your great recipe Valerie!