Pan-seared salmon with corn and edamame succotash
A healthy, fresh and vibrant dinner the whole family will love!
Soaking the salmon in a saltwater solution before cooking, drastically minimizes the formation of albumin, the white, foamy protein released from salmon during the cooking process. While albumin is not harmful, many find it unappealing and believe it distracts from the salmon's flavor.
Pan-seared salmon with corn and edamame succotash recipe
For the corn and edamame succotash:
- 2 cups white sweet corn, cooked until tender
- 1 cup edamame, cooked according to package directions
- 1/2 cup red pepper, diced small
- 1/4 cup scallion, chopped
- 1 tablespoon olive oil
- 2 teaspoons fresh lemon juice
- Kosher salt and pepper to taste
- 1 pound fresh salmon, cut into four equal pieces (skin on or off)
- 4 cups cool water
- 4 tablespoons kosher salt
- 1/2 teaspoon brown sugar
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cumin
- 1/8 teaspoon black pepper
- 2 tablespoons olive oil
- Place corn, edamame, red pepper, scallion, olive oil and lemon juice in a medium-sized bowl and mix together well. Taste and salt and pepper as needed. Set aside.
- In a bowl large enough to fit all of the salmon pieces (or use a large zip-closed bag) add the 4 cups of cool water and 4 tablespoons of salt, mix well. Add salmon so it's completely covered with the saltwater solution (if it's not completely covered, add an additional cup of water and another tablespoon of salt). Allow salmon to soak in solution 10 minutes, then promptly remove the salmon and lightly pat it dry.
- Preheat oven to 375 degrees F. Place brown sugar, chili powder, garlic powder, cumin and black pepper in a small bowl and mix well.
- Brush salmon (flesh side up) generously with olive oil. Sprinkle salmon with the prepared spice rub, lightly pressing the rub into the flesh.
- Heat a large pan over medium-high heat for 2 minutes. Place salmon in the heated pan flesh side down. Turn heat down to medium and allow fish to sit undisturbed for 3 minutes. After the 3 minutes, flip the salmon over (if there is skin on your salmon, it will now be skin side down).
- Place pan in the preheated oven for 4-6 minutes, depending on the thickness of your fish. When cooked through, the salmon should be firm to the touch and very warm in the middle.
- Place a generous amount of corn and edamame succotash on a plate and top with the pan-seared salmon. Garnish with fresh lemon slices if desired.
You want the salmon's flesh to crisp up, but not burn. If the salmon begins to smoke too much during its first 3 minutes of cooking, turn down the heat and give the flesh a peek to ensure it's not overbrowning.