Chef notes
This dish comes together very quickly but still packs a flavorful punch. I love to make this meal when corn and basil are at their peak! The sauce can be made in the morning and kept in the fridge.
Technique tip: Make sure the salmon is very dry before adding it to the pan. This will help prevent sticking and promote even browning.
Swap option: Any thick fish will do here. Even chicken or a pork chop would be delicious. When tomatoes are at their finest, feel free to add those in the mix as well.
Ingredients
- 1/2 cup crème fraîche
- 1/4 cup whole grain mustard
- 2 teaspoons lemon zest, from 2 lemons
- 1/4 cup lemon juice, from 2 lemons
- 1/4 teaspoon kosher salt
- 4 6-ounce skinless salmon fillets, preferably wild
- 1/2 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 3 tablespoons extra virgin olive oil
- 1 small red bell pepper (about 3/4 cup), diced
- 1 large shallot (about 1/4 cup), diced
- 3/4 cup frozen, shelled edamame, thawed
- 1 cup corn kernels, cut from 2 cobs
- 1 cup cooked orzo pasta
- 1/2 teaspoon kosher salt
- 1/2 cup baby kale, roughly chopped
- 2 teaspoons lemon juice, from 1/2 a lemon
- 2 tablespoons chopped basil
Preparation
For the sauce:
In a medium bowl, whisk together the crème fraîche, mustard, lemon zest, lemon juice and salt. Cover with plastic wrap and set aside.
For the salmon:
Preheat the oven to 375°F.
Heat a large ovenproof skillet over medium-high heat. Season the salmon on all sides with the salt. Add the olive oil to the pan and use tongs to gently place the salmon in the pan. Allow the salmon to cook undisturbed for 3 minutes to form an even golden crust. Using a spatula, gently flip each fillet. Place the pan in the preheated oven and cook for an additional 3 to 4 minutes for medium doneness. Remove from the oven and cover with foil to keep warm.
For the orzo succotash:
Heat a medium skillet over medium-high heat. Add the olive oil, red pepper and shallots and cook for 4 minutes, stirring often with a wooden spoon. Add the edamame, corn, orzo and salt and continue to cook for an additional 3 minutes. Remove the pan from the heat and stir in the kale, lemon juice and basil.
To serve:
Place 2 tablespoons of the sauce in a circle on each serving plate. Top with a 1/2 cup of the succotash and a salmon fillet. Serve with more sauce on the side if desired.
